Sicilian Nougat Semifreddo Recipe, without an ice cream maker, is a delicious homage to the tradition of my land: the nougat semifreddo combines velvety creaminess with crunchy and aromatic pieces of nougat.
A dessert that captivates with every spoonful.”
“Let yourself be tempted by this sublime nougat semifreddo, where the delicacy of an enveloping base meets the unmistakable richness of nougat.
Every bite is a perfect balance between sweetness and textures, ideal for elegantly concluding every meal or enjoying a moment of pure bliss.”
“Childhood memories and authentic flavors blend in this nougat semifreddo.
A fresh and enveloping treat, enriched by the fragrance and crunchiness of nougat, will make you relive the magic of grandma’s desserts.”
Recipe with pasteurized eggs.
Thought for you:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Let’s do the shopping
- 7 oz white nougat (with almonds)
- 2 eggs
- 3/4 cup heavy whipping cream
- 1/4 cup sugar
- 1/2 cup water
- to taste peanut butter (diluted with water)
- to taste hazelnut crumbs
- to taste chocolate topping
Sicilian Nougat Semifreddo Recipe
Tools
What we need to prepare the
- 1 Electric Whisk or the Thermomix with butterfly attachment
- 1 Small Pot
- 1 Container for ice cream
- 3 Bowls
Steps
Let’s go to the kitchen to prepare the
Recipe with whisks. Put the cream in the freezer for at least 30 minutes.
Coarsely chop the nougat by placing it in a cloth and smashing it with a meat mallet.
Whip the cream without sugar with the whisks
Now let’s pasteurize the eggs by preparing a syrup with water and sugar, which we will heat in a small pot.
Separate the yolks from the whites.
and whip the egg whites until stiff peaks form, then slowly add the hot water and sugar syrup while continuing to whip until the mixture cools down.
In another larger bowl, combine the yolks with the crumbled nougat, mixing well.
Now gradually incorporate the pasteurized egg whites and the cream.
When the mixture appears homogeneous, transfer it either into a single mold or container or into individual molds, and place them in the freezer for at least 4 hours.
After the time has passed, unmold the semifreddo and decorate it as you wish.
I used a spreadable cream based on peanut butter and crumbled peanuts for decoration, but chocolate topping is also fine.
Here is the Sicilian Nougat Semifreddo Recipe ready
Sicilian Nougat Semifreddo Recipe, can be stored in the freezer for up to 6 months
FAQ (Frequently Asked Questions)
Sicilian Nougat Semifreddo Recipe
Can I use any type of nougat?
Yes, definitely
