Semifreddo al torrone recipe
Semifreddo al Torrone recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼
Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
Ingredients
| 175 g | almond torrone, cut into small pieces and coarsely ground in a food processor |
| 6 large | eggs, yolks only, but reserve 4 whites for use below |
| 6 tbsp | caster sugar |
| 500 ml | double cream |
| 60 g | dark, high cocoa content chocolate, finely chopped |
| 1 tbsp | Amaretto or light rum |
| 4 large | egg whites |
Instructions
Whisk the yolks and sugar until light and fluffy.
In a separate bowl, whisk the cream until stiff. Add the chocolate, spirit, and about 80& of the nougat and beat together thoroughly.
Whisk the whites in a clean bowl until stiff and fold into the mixture.
Lightly spray the inside of a 1.5-2 litre boil with cooking spray and coat it with the remaining nougat. Gently pour the mixture into the bowl. Cover tightly with cling film and freeze overnight.
Remove from freezer when ready to serve. Immerse in warm water for a few seconds to loosen it. Cover with a serving plate and invert the two as one, shaking gently to ensure that the dessert is on the plate. Cut into wedges to serve.
About this recipe:
Although very similar to ice cream, semifreddo translates as ‘half-frozen’ which means that they should always be slightly soft.
Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Semifreddo al torrone recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
