Nougat parfait

Semifreddo al torrone

Ingredients for 8 servings:
200 gr chocolate covered nougat
500 gr liquid cream
150 gr sugar
3 eggs
Cognac

Ready in: about 45 minutes

How to prepare the recipe: "Nougat parfait":
Pund the nougat and crumble it.

Pour the yolk eggs in a bowl, add sugar and beat with the whisk until they have whitened a little.

Beat egg whites until stiff and add with the cream to the beaten yolks; mix gently so as not to dismantle.

Line a box mold with tinfoil or baking paper. Cover the bottom with a layer of crumbled nougat, sprinkle with some Cognac, cover with half mixture, cover with a second layer of noutag, sprinkle again with some Cognac, cover with the ramaining mixture. Level and cover with the ramaining noutag sprinkling with Cognac. Press with your hands and put in the freezer for one night.

When ready to serve, flip the “semifreddo” on a rectangular serving dish and decorate as desired.

Preparation time: 45 minutes (+ refrigeration)
Difficulty: easy

Chef's advice
Use good quality fresh cream and nougat.

In the picture, Nougat parfait

More recipes tagged with... cake vegetarian recipe easy recipe fast recipe

Chocolate diplomatic
(Desserts)
Into two different bowls melt “a bagnomaria” (bain-marie) the milk chocolate and the dark chocolate. In another bowl bea ...

Panforte
(Desserts)
Pound the bitter almonds and half sweet almonds (the other half must be combined with pinenuts and left whole). Turn ...

Neapolitan trifle
(Desserts)
Cut the sponge cake horizzontally and wet with Rhum. In a bowl mix very well the ricotta with the sugar, the chocolate c ...

Chocolate and almonds truffles
(Desserts)
Chop the sponge cake in a bowl and wet with Rum. Mix with your fingers and form many little balls. Melt the chocolate “a ...

Chocolate and coffee panna cotta
(Desserts)
Boil milk and cream with the sugar. Pour sweetened coffee and the gelatin, previously soaked in cold water and wrung. St ...