The nougat parfait is the perfect dessert to serve during the holiday season, delicious and fresh. Inside the semifreddo are crunchy pieces of nougat that make it even tastier. It’s also very convenient because we can prepare it in advance and serve it with warm caramel or chocolate sauce. It can be stored in the freezer for up to a month. Also available in lactose-free and gluten-free versions.
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- Rest time: 8 Hours
- Preparation time: 30 Minutes
- Portions: 6People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, New Year's
Ingredients
- 2 egg yolks
- 1/4 cup water
- 1/3 cup sugar
- 3/4 cup whipping cream, 35% fat
- 5.3 oz white nougat (gluten-free)
- caramel topping (gluten-free)
- 1.8 white nougat (crumbled (gluten-free))
Tools
- 1 Knife
- 1 Blender / Mixer
- 1 Stand Mixer
- 1 Loaf Pan
- 2 Saucepans
- 1 Bowl
Steps
Chop the nougat with a knife to make crumbs and set aside.
For the pâte à bombe, put the water and sugar in a saucepan and cook the sugar syrup until it reaches 250°F.
Start beating the egg yolks at room temperature. Incorporate the sugar syrup into the yolks while mixing in a stand mixer or with electric beaters and continue until cool.
Next, whip the cream and fold it into the pâte à bombe with a spatula from bottom to top to avoid deflating the mixture.
Add the nougat.
Gently mix and pour into single-serving 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 read the ingredients carefully to ensure they are free from gluten contamination.
Tips
Store in the freezer for 1 month at 0°F
No need to thaw it; otherwise, the ricotta semifreddo will be too soft. Serving temperature is between -8 and 3.2°F.
No need to thaw it; otherwise, the ricotta semifreddo will be too soft. Serving temperature is between -8 and 3.2°F.
No need to thaw it; otherwise, the ricotta semifreddo will be too soft. Serving temperature is between -8 and 3.2°F.
FAQ
Can I make the nougat parfait lactose-free and gluten-free?
Yes, you can use lactose-free or completely plant-based products in the same recipe quantities.
For gluten-free, ensure the ingredients are allowed as per the Italian Celiac Association guide.
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