Choco­late, pis­ta­chio & nougat semifreddo

Easy Cook - - EASTER CHOCOLATE -

Serves 10 Prep 25 mins plus freez­ing Cook 5 mins 51p a por­tion 490 kcals, fat 37g, sat. fat 20g, sugar 34g

A semifreddo is the per­fect ef­fort­less frozen, creamy dessert. For this recipe, you should use only hard nougat or tor­rone, which is avail­able in most good delis – those rub­bery pink and white nougat bars won’t work here!

but­ter, for the tin

75g golden caster sugar

4 medium eggs

250g dark choco­late, finely chopped

450ml dou­ble cream

140g hard nougat or tor­rone, chopped into

0.5cm chunks

50g pistachios, roughly chopped

But­ter and line a 900g 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, give it a stir, then fold into the egg mix­ture. Whip the cream to soft peaks and fold into the choco­late and egg mix­ture along with the nougat chunks and pistachios.

Pour the mix­ture into the loaf tin, smooth the sur­face with a spoon, cover and freeze un­til firm. Can be made 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.

Semifreddo OGCPU JCNH EQNF KP +VCNKCP YJKEJ KU LWUV JQY KV UJQWNF DG UGTXGF s EJKNNGF but not frozen

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