ITALIAN SOFT NOUGAT RECIPES

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CHOCOLATE, PISTACHIO & NOUGAT SEMIFREDDO - BBC GOOD FOOD



Chocolate, pistachio & nougat semifreddo - BBC Good Food image

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

butter , for the tin
75g golden caster sugar
4 medium eggs
250g dark chocolate , finely chopped
450ml double cream
140g hard nougat or torrone, chopped into 0.5cm chunks
50g pistachio , roughly chopped

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 ...



Chocolate, pistachio & nougat semifreddo recipe | BBC Good ... image

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

butter , for the tin
75g golden caster sugar
4 medium eggs
250g dark chocolate , finely chopped
450ml double cream
140g hard nougat or torrone, chopped into 0.5cm chunks
50g pistachio , roughly chopped

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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