Torrone semifreddo
03 March 2016 - 02:42
What's better than nougat? Nougat that's become a semi-frozen dessert.Ingredients3 extra-large eggs, separated50g ( cup) caster sugar300g torrone (Italian hard nougat, but you can use normal soft nougat), chopped30ml (2 tbsp) brandy350ml fresh creamMethodBeat egg yolks with caster sugar until pale and fluffy, then stir in the torrone and brandy.Whisk the egg whites till stiff in a ceramic or stainless-steel bowl.In a separate bowl, beat the cream till stiff.Gently fold the egg whites into the torrone mixture, followed by the cream.Line a loaf pan with plastic wrap and pour in the mixture.Cover and freeze overnight.Turn out about 15 minutes before serving, and cut into slices...
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