The nougat semifreddo is a refreshing and indulgent spoon dessert. Delicate vanilla ice cream, interspersed with many pieces of praline almonds and hazelnuts that add a touch of crunch and flavor. It’s a dessert for all occasions, even the special ones!
If you don’t have time or inclination to prepare the almond and hazelnut brittle at home, you can of course use the store-bought kind. If you make it at home and it’s not intended for children, you can always add a splash of rum to the brittle for an extra touch of flavor.
The nougat semifreddo is also ideal to prepare in advance.
If you like homemade ice cream, try these recipes of mine as well:
- Difficulty: Easy
- Rest time: 6 Hours
- Preparation time: 35 Minutes
- Portions: 8 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3.2 oz water
- 3.5 oz sugar
- 1/4 teaspoon ground cinnamon
- 3.5 oz almonds
- 3.5 oz hazelnuts
- 2 eggs
- 4.4 oz sugar
- 1/2 vanilla bean
- 6.3 oz sour cream
- 10.6 oz heavy cream
Steps
To prepare the nougat semifreddo, start by making the almond and hazelnut brittle. Place water, sugar, and cinnamon in a medium saucepan, bring to a boil while stirring, so the sugar dissolves and begins to caramelize.
Then add almonds and hazelnuts and continue cooking over medium-high heat, stirring constantly, until all the water has evaporated and a sugar crust has formed around the almonds and hazelnuts. Then slightly lower the heat and keep stirring until the sugar coating the almonds caramelizes again. It will take about 15 minutes of cooking.
Then transfer your praline almonds and hazelnuts onto a sheet of parchment paper and let them cool completely.Coarsely chop with a knife or place them in a food storage bag and give a few hits with a meat tenderizer, to break everything coarsely.
When the brittle is ready, prepare the semifreddo. Put a little water in a saucepan and bring it to a boil. Meanwhile, crack the eggs into a bowl suitable for a bain-marie and add the sugar and the seeds of the vanilla bean. Place the bowl on the saucepan with water (without the water touching the bowl) and start beating the mixture with an electric mixer, until it is light and very foamy. It will take about 10 minutes. Remove the bowl from the saucepan and continue to work the mixture with the electric mixer until it has cooled slightly.
Add the sour cream and incorporate it with a spatula.Whip the cream and fold it into the egg mixture, along with three-quarters of the brittle, using a spatula and upward movements.
Transfer the mixture into a loaf pan (approx. 8×4 inches) lined with plastic wrap. Place in the freezer for about 1 hour and 30 minutes. Then remove the semifreddo from the freezer, which will have partially set, and stir it with a spoon. Cover with plastic wrap and place back in the freezer for another 4 hours, or even overnight if desired.
When it’s time to serve your nougat semifreddo, remove it from the mold by inverting it onto a tray or cutting board, remove the plastic wrap, distribute the remaining brittle over its surface, and serve sliced.
