The nougat parfait is the perfect dessert to bring to the table for the Christmas holidays, delicious and fresh. Inside the semifreddo are crunchy pieces of nougat that make it even more tasty. Moreover, it is very practical because we can prepare it in advance and serve it at the moment with warm caramel or chocolate sauce. It can be stored in the freezer for up to one month.
Discover also the other semifreddo recipes:
- Rest time: 8 Hours
- Preparation time: 30 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, New Year
Ingredients
- 2 egg yolks
- 1/3 cup water
- 1/4 cup sugar
- 3/4 cup heavy whipping cream, 35% fat (lactose-free with less than 0.01% lactose or vegetable)
- 5.25 oz white nougat (gluten-free)
- caramel topping (gluten-free)
- 1.75 oz white nougat (crumbled (gluten-free))
Tools
- 1 Knife
- 1 Blender / Mixer
- 1 Stand Mixer
- 1 Loaf Pan
- 2 Saucepan
- 1 Bowl
Steps
Chop the nougat with a knife to turn it into granules and set aside.
For the pate à bombe, place the water and sugar in a saucepan and cook the sugar syrup until it reaches 250°F (121°C).
Start whipping the egg yolks at room temperature. Incorporate the sugar syrup into the yolks while they are whipping in a stand mixer or with electric beaters and continue until cooled.
Then whip the cream and fold it into the pate à bombe, mixing with a spatula from bottom to top to avoid deflating the mixture.
Add the nougat.
Gently mix and pour into individual molds or a 9-inch diameter mold lined with plastic wrap.
Place in the freezer for at least 8 hours.
Unmold the nougat semifreddo just before serving with caramel topping.
WARNING: Consult the Italian Celiac Association guide and carefully read the ingredients to ensure they do not contain gluten contamination.
Christmas Dessert Recipes
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