Nougat semifreddo is an easy recipe, great to serve during your Christmas parties, you can also prepare them a few days in advance, so you can organize better. To prepare the nougat semifreddo you can use either a soft nougat or a crunchy one, if you use the soft one, break it into small pieces with your hands, if instead, you use the crunchy one, break it with a meat tenderizer to obtain small pieces. I know many people really don’t like consuming raw eggs, so if you want to pasteurize the eggs for this dessert, I recommend following the procedure I explain in this tutorial, or buy already pasteurized eggs at the supermarket. I also recommend serving it with a chocolate glaze or a warm custard to contrast with the cold dessert. I suggest checking out my recipes with nougat and saving the SPECIAL CHRISTMAS RECIPE COLLECTION among your favorites where you’ll find fantastic recipes of all kinds from appetizers to desserts, meat and fish dishes, basically for every need. Now let’s see how to make the nougat semifreddo and if you try it, let me know. Barbara
Here are other delicious recipes with nougat that I recommend trying:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Christmas
Ingredients to prepare the Nougat Semifreddo
- 7 oz Nougat
- 1 cup Fresh liquid cream (or soy cream)
- 1/3 cup Sugar
- 2 Eggs
- Dark chocolate
How to prepare the Nougat Semifreddo
Let’s start preparing the nougat semifreddo. Break the nougat into small pieces either with your hands or with the help of a meat tenderizer. Separate the eggs and beat the egg whites, setting them aside. Pour the yolks into a medium-sized bowl, which will later need to hold all the ingredients. Add the sugar to the yolks and with the help of electric beaters, work them until they are frothy and nice and swollen.
Add the nougat pieces to the well-beaten yolks and mix well. Whip the vegetable cream and add it to the cream with the nougat, stirring from top to bottom so as not to deflate the mixture.
Finally, add the beaten egg whites and gently fold them into the mixture. Line containers with cling film; I used disposable aluminum ones found in all supermarkets. Pour the mixture and place it in the freezer for at least 12 hours. When serving the nougat semifreddo, decorate it with melted chocolate and nougat crumbs.
How to store the nougat semifreddo
You can store the nougat semifreddo in the freezer for several months
