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Nougat semifreddo
Serves 6 Desserts and puddings
Ingredients
- 2 eggs, separated
- 40g caster sugar
- 2tbsp brandy
- 200g hard nougat, finely chopped or blitzed to a coarse powder
- 250ml chilled whipping cream
- 120g dark chocolate, broken into small pieces
- 1tsp drinking chocolate powder, to serve
Method
Line the moulds or loaf tin with cling film, leaving plenty of overhang. Beat the egg yolks in a mixing bowl until pale, then whisk in the sugar and brandy. Gently fold in the chopped nougat.
Whisk the egg whites in a bowl until soft peaks form, then whip the cream in a separate bowl, also until soft peaks form. Fold these alternately into the nougat mixture.
Pour the mixture into the moulds or tin, fold over the cling film and place in the freezer for at least 8 hours until solid.
Remove the semifreddo from the freezer and leave to stand for 30 minutes before serving.
Meanwhile, put the chocolate in a heatproof bowl and rest it over a pan of gently simmering water, making sure the bottom of the bowl does not touch the water. Heat for 4-5 minutes, stirring occasionally, until the chocolate has melted. Leave to cool and pour into a jug until ready to serve.
Turn the semifreddo out onto serving plates (or cut into slices) and drizzle with the melted chocolate. Sift a little drinking chocolate powder over the top and serve immediately.
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