CHOCOLATE, PISTACHIO & NOUGAT SEMIFREDDO - BBC GOOD FOOD
This traditional Italian ice cream bar is the perfect solution for an effortless frozen, creamy dessert
Provided by Good Food team
Categories Dessert
Total Time 30 minutes
Prep Time 25 minutes
Cook Time 5 minutes
Yield 10
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, FatContent 37 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 34 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.1 milligram of sodium
CHOCOLATE, PISTACHIO & NOUGAT SEMIFREDDO RECIPE | BBC GOOD ...
This traditional Italian ice cream bar is the perfect solution for an effortless frozen, creamy dessert
Provided by Good Food team
Categories Dessert
Total Time 30 minutes
Prep Time 25 minutes
Cook Time 5 minutes
Yield 10
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, FatContent 37 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 34 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.1 milligram of sodium
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