NOUGAT SEMIFREDDO
Semifreddo is Italian for "half-cold." It has traditionally been achieved by mixing cream with a meringue made from egg whites. The taste and texture of semifreddo has been compared to mousse, and it melts in the mouth quicker than ice cream. You can play around with the fruit or nuts you want to add. Have fun! READ MORE
Provided by Recipe By Estee Kafra
Categories Desserts
Yield 12
Number Of Ingredients 8
Steps:
- Beat egg whites until soft peaks form.
- Combine honey, sugar, and water in a small but heavy-bottomed saucepan.
- Stir over low heat until sugar dissolves and syrup is clear.
- Raise heat and bring syrup to a boil. Boil without stirring for two minutes. Remove from heat.
- Slowly and carefully beat the hot syrup into the egg whites, pouring in a thin stream. Continue beating until the meringue has cooled, about five minutes.
- In a separate bowl, beat the cream with the almond extract until it reaches the consistency of sour cream.
- Fold the cream and almonds into the meringue. Gently fold in remaining ingredients.
- Place in a freezerproof container and then cover and freeze overnight.
CHOCOLATE, PISTACHIO & NOUGAT SEMIFREDDO
This traditional Italian ice cream bar is the perfect solution for an effortless frozen, creamy dessert
Provided by Good Food team
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Butter and line a 900g/2lb loaf tin with cling film. Bring a pan of water to a gentle simmer. Put the sugar and eggs in a heatproof bowl, then place over the simmering water and whisk until pale, thick and doubled in volume. Remove from the heat, plunge the bottom of the bowl into cold water and continue whisking until the mixture is cool.
- Melt the chocolate in the microwave on Low, stir, then fold into the egg mixture. Whip the cream to soft peaks and fold into the chocolate egg mixture with the nougat and pistachios.
- Pour the mixture into the loaf tin, smooth the surface with a spoon, then cover and freeze until firm. This can be done up to 2 weeks ahead. To serve, turn out onto a serving dish, remove the cling film and leave in the fridge for 15 mins to soften slightly before slicing.
Nutrition Facts : Calories 490 calories, Fat 37 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
NOUGAT SEMIFREDDO
Provided by Marian Burros
Categories dessert, side dish
Time 1h30m
Yield 16 servings
Number Of Ingredients 5
Steps:
- In a saucepan, beat together the egg yolks, 2/3 cup of the sugar and water. Heat over a low flame, stirring constantly until an instant-read thermometer reads 160 degrees. Do not allow the eggs to curdle. Set aside.
- In a food mixer, whip the cream until it holds soft peaks, add 1/4 cup sugar and continue to whip until the cream holds firm peaks. Reserve.
- In the mixer, whip the egg whites until they hold soft peaks, add1/4 cup sugar and continue to whip until it holds firm peaks. Reserve.
- In a big bowl, mix the custard with the nuts, then fold in the whipped cream, then the egg whites. Place in the freezer overnight. Take out 30 minutes before serving.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 19 grams, Carbohydrate 22 grams, Fat 29 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 41 milligrams, Sugar 19 grams, TransFat 0 grams
NOUGAT SEMIFREDDO
Steps:
- Preheat the oven to 350 degrees. Toast the shelled hazelnuts until brown, about 20 minutes. Remove and place on a clean dish towel. Allow to cool, then rub the hazelnuts in the towel to remove the skins. When the hazelnuts are at room temperature, grind in a food processor.
- In a saucepan, beat together the egg yolks, 2/3 cup of the sugar, and water. Heat over a low flame, stirring constantly until an instant-read thermometer reads 160 degrees. Do not allow the eggs to curdle. Set aside.
- In a food mixer, whip the cream until it holds soft peaks, add 1/4 cup sugar and continue to whip until the cream holds firm peaks. Reserve.
- In the mixer, whip the egg whites until they hold soft peaks, add 1/4 cup sugar and continue to whip until it holds firm peaks. Reserve.
- In a big bowl, mix the custard with the nuts, then fold in the whipped cream, then the egg whites. Place in the freezer overnight. Take out 30 minutes before serving.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 19 grams, Carbohydrate 22 grams, Fat 29 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 41 milligrams, Sugar 19 grams, TransFat 0 grams
LEMON NOUGAT SEMIFREDDO
Steps:
- Process the ricotta and sugar in a food processor until smooth.
- Finely chop the nougat or wrap in a tea-towel and smash with a rolling pin until broken into small pieces.
- Whip the cream until soft peaks form. Combine the ricotta mixture, nougat, cream and zests in a bowl and mix well. Pour into a 2-liter mold that has been rinsed in cold water. Freeze until set. Turn out onto a platter and serve cut into slices with lime slices or fresh seasonal fruits.
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