Choco­late semifreddo

SERVES 6 PREPA­RA­TION: 15 MIN COOK­ING: 15 MIN FREEZING: 3 HR

Drum Food - - CONTENTS -

400g dark choco­late, chopped 3 eggs

2 egg yolks

180ml (¾c) cas­tor sugar 300ml cream, whipped

160ml sour cream

5ml (1t) vanilla essence

60g nougat, chopped

1 Melt the dark choco­late over a pot of sim­mer­ing wa­ter, tak­ing care that the pot does not touch the wa­ter. Stir un­til smooth then set aside.

2 Whisk the eggs, yolks and cas­tor sugar in a sep­a­rate heat­proof bowl over a saucepan of sim­mer­ing wa­ter un­til pale and thick.

3 Trans­fer to another bowl and whisk un­til thick and cooled to room tem­per­a­ture.

4 Whisk the cream, sour cream and vanilla essence in a bowl un­til soft peaks form.

5 Fold the melted choco­late into the egg mix­ture, then fold into the cream mix­ture un­til com­bined.

6 Fold in the chopped nougat, spoon into a con­tainer and freeze for 3 hours or un­til firm.

Semifreddo is a half-frozen Ital­ian dessert.

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