Nougat Semifreddo Recipes

Steps:

• Butter and line a 900g/2lb loaf tin with cling film. Bring a pan of water to a gentle simmer. Put the sugar and eggs in a heatproof bowl, then place over the simmering water and whisk until pale, thick and doubled in volume. Remove from the heat, plunge the bottom of the bowl into cold water and continue whisking until the mixture is cool.
• Melt the chocolate in the microwave on Low, stir, then fold into the egg mixture. Whip the cream to soft peaks and fold into the chocolate egg mixture with the nougat and pistachios.
• Pour the mixture into the loaf tin, smooth the surface with a spoon, then cover and freeze until firm. This can be done up to 2 weeks ahead. To serve, turn out onto a serving dish, remove the cling film and leave in the fridge for 15 mins to soften slightly before slicing.

Steps:

• In a saucepan, beat together the egg yolks, 2/3 cup of the sugar and water. Heat over a low flame, stirring constantly until an instant-read thermometer reads 160 degrees. Do not allow the eggs to curdle. Set aside.
• In a food mixer, whip the cream until it holds soft peaks, add 1/4 cup sugar and continue to whip until the cream holds firm peaks. Reserve.
• In the mixer, whip the egg whites until they hold soft peaks, add1/4 cup sugar and continue to whip until it holds firm peaks. Reserve.
• In a big bowl, mix the custard with the nuts, then fold in the whipped cream, then the egg whites. Place in the freezer overnight. Take out 30 minutes before serving.

Steps:

• Preheat the oven to 350 degrees. Toast the shelled hazelnuts until brown, about 20 minutes. Remove and place on a clean dish towel. Allow to cool, then rub the hazelnuts in the towel to remove the skins. When the hazelnuts are at room temperature, grind in a food processor.
• In a saucepan, beat together the egg yolks, 2/3 cup of the sugar, and water. Heat over a low flame, stirring constantly until an instant-read thermometer reads 160 degrees. Do not allow the eggs to curdle. Set aside.
• In a food mixer, whip the cream until it holds soft peaks, add 1/4 cup sugar and continue to whip until the cream holds firm peaks. Reserve.
• In the mixer, whip the egg whites until they hold soft peaks, add 1/4 cup sugar and continue to whip until it holds firm peaks. Reserve.
• In a big bowl, mix the custard with the nuts, then fold in the whipped cream, then the egg whites. Place in the freezer overnight. Take out 30 minutes before serving.

Steps:

• Process the ricotta and sugar in a food processor until smooth.
• Finely chop the nougat or wrap in a tea-towel and smash with a rolling pin until broken into small pieces.
• Whip the cream until soft peaks form. Combine the ricotta mixture, nougat, cream and zests in a bowl and mix well. Pour into a 2-liter mold that has been rinsed in cold water. Freeze until set. Turn out onto a platter and serve cut into slices with lime slices or fresh seasonal fruits.