Semifreddo al Torrone - Italian Recipe

Semifreddo al Torrone

🌍 Italian, National Difficulty: ●●●○○

A frozen mousse studded with crushed torrone nougat. The egg whites are whipped to stiff peaks and folded into the cream — this is what keeps the texture soft at freezing temperature. Chop the torrone into uneven pieces so each bite varies.

Ingredients

• 4 egg yolks
• 150g sugar
• 300ml heavy cream, whipped
• 150g torrone (nougat), chopped
• 3 egg whites

Method

1. Making — Make zabaglione with yolks and sugar over hot water.
2. Cooling — Cool; fold in whipped cream and torrone.
3. Folding — Fold in whipped whites.
4. Freezing — Freeze in lined loaf tin, 4 hours.

Tags: egg yolks, sugar, heavy cream, torrone, egg whites · Source: Brittani's Almanac