Semifreddo al Torrone Cioccolato
Nougat and chocolate icecream
Semifreddo translates to semi-frozen in Italian. It is an Italian frozen (ice-cream) dessert which doesn’t involve the use of an ice-cream machine. The flavours here are nougat (torrone) and chocolate (cioccolato).
The first time I ever made semifreddo (as a teenager) I remember thinking – how easy is this to make! I quickly included it to my repertoire of desserts and served it to family & friends, particularly in the festive summer period.
There are few ingredients required and the method is simple & quick. You whisk egg yolks with sugar (& a spirit or liqueur) until pale in colour and thick – this is called a Sabayon. Then you fold through the flavours of your choice, such as nougat, chocolate, nuts, fruits, etc. Cream is next whipped (till almost stiff peaks) and folded into the mixture. Lastly, whisked egg whites are also folded through and this is poured into a prepared loaf tin which is then placed in the freezer overnight or until firm (about 6 hours). And that’s it! A piece of cake! You have a luscious Italian semifreddo dessert!
The first time I ever made semifreddo (as a teenager) I remember thinking – how easy is this to make! I quickly included it to my repertoire of desserts and served it to family & friends, particularly in the festive summer period.
The recipe I’m sharing with you here is one that I learnt and prepared when I worked for a short period of time at Café Sopra at Fratelli Fresh in Waterloo, Sydney. It was very popular on the summer menu and will impress you and your guests.
The flavours in this semifreddo are dark rum, dark chocolate, and pistachio & almond nougat. Its texture is pleasurable to bite into with the chunks of nougat & chocolate. The inclusion of dark rum adds a good kick! As always, you can change these ingredients to suit your own taste buds. Why not try white chocolate & raspberry, honey & banana, or even coconut, cherry & marshmallow. Enjoy!
Semifreddo translates to semi-frozen in Italian. It is an Italian frozen (ice-cream) dessert which doesn’t involve the use of an ice-cream machine. The flavours in this semifreddo are dark rum, dark chocolate, and pistachio & almond nougat. Its texture is pleasurable to bite into with the chunks of nougat & chocolate. The inclusion of dark rum adds a good kick!
By Andy Bunn - Adapted by Angela Palermo from A Piece of Cake.TV
20 minPrep Time
6 hr, 20 Total Time
Serves 12
Save RecipeIngredients
4 each Eggs, separated
2 each Egg yolks
110g Castor sugar
1 tblsp Dark rum
170g Dark Chocolate (70% cocoa solids), chopped finely or into chunks
200g Soft White nougat with pistachio & almonds (or any flavour nougat you prefer), chilled & chopped
500ml Pouring cream
Chocolate curls to serve (optional)
Method
- Prepared mould/tin – use a 1.5 litre terrine mould or loaf tin and spray with canola or olive oil. Line with a sheet of glad wrap, large enough to cover all tin and allow overhang on all sides. Set aside.
- Using an electric mixer, whisk all egg yolks, sugar and rum until thick and pale in colour. This is known as a Sabayon. Transfer to a large bowl.
- Stir into this mixture the chocolate and nougat.
- Clean your electric mixer and then whisk the cream until almost stiff peaks. In 2 batches, gently fold into the chocolate mixture.
- Clean your electric mixer again and whisk egg whites till stiff peaks. In 2 batches, fold into the chocolate mixture until just combined.
- Pour into your prepared loaf tin and place in freezer overnight or at least 6 hours until firm.
- To serve, turn out onto a long platter and remove plastic. You can sprinkle over the top with chocolate curls.
Notes
You will need to start this recipe one day ahead.
