NOUGAT SEMIFREDDO WITH ORANGE HONEY SYRUP

PREP + COOK TIME 25 MINUTES (+ FREEZING & STANDING) SERVES 4

1 vanilla bean

3 eggs, separated

⅓ cup (75g) caster sugar

1½ cups (375ml) thickened cream 200g nougat, chopped finely

½ cup (75g) coarsely chopped roasted

shelled pistachios

1 tablespoon honey

ORANGE HONEY SYRUP

¼ cup (90g) honey

1 tablespoon finely grated orange rind 2 tablespoons orange juice

1 Split the vanilla bean in half lengthways; scrape seeds into a small bowl (reserve pod for another use).

Add egg yolks and sugar; beat with an electric mixer until thick and creamy. Transfer mixture to a large bowl. 2 Beat cream in small bowl with an electric mixer until soft peaks form; gently fold cream into yolk mixture.

3 Beat egg whites in clean small bowl with electric mixer until soft peaks form. Gently fold half the egg white into cream mixture; fold in nougat, nuts, honey and remaining egg white. 4 Spoon mixture into a 14cm x 21cm loaf pan. Cover with foil; freeze for 3 hours or until firm. 5 Make orange honey syrup.

6 Stand semifreddo at room temperature for 10 minutes before serving with syrup.

ORANGE HONEY SYRUP

Bring ingredients to the boil in a small saucepan. Reduce heat; simmer, uncovered, for 2 minutes or until reduced slightly.