Ingredients for 8 servings:
200 gr chocolate covered nougat
500 gr liquid cream
150 gr sugar
3 eggs
Cognac
Ready in: about 45 minutes
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.
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
Coffee savarin
(Desserts)
Savarin: put the brewer’s yeast into a bowl, add a tsp of sugar, butter and, stirring, dilute everything with a little o ...
(Desserts)
Savarin: put the brewer’s yeast into a bowl, add a tsp of sugar, butter and, stirring, dilute everything with a little o ...
Sicilian cassata
(Desserts)
Pass the ricotta through a sieve by dropping the puree into a bowl. Add icing sugar, half candied fruit chopped into lit ...
(Desserts)
Pass the ricotta through a sieve by dropping the puree into a bowl. Add icing sugar, half candied fruit chopped into lit ...
Carthusian bolognese
(Desserts)
Take a pan and pour inside honey, sugar, aniseeds and baking soda and 200 ml of hot water. Warm up at low heat stiring a ...
(Desserts)
Take a pan and pour inside honey, sugar, aniseeds and baking soda and 200 ml of hot water. Warm up at low heat stiring a ...
Sweet memories cake
(Desserts)
Biscuit base: beat eggs and sugar on low heat. Add flour and cocoa sieved, stiring slowly from the bottom upwards. Pour ...
(Desserts)
Biscuit base: beat eggs and sugar on low heat. Add flour and cocoa sieved, stiring slowly from the bottom upwards. Pour ...
Chocolate and pears cake
(Desserts)
Take a bowl and pour inside the flour, the sugar, the minced almonds, 3-4 tbsp of water and a pinch of salt. Add butter ...
(Desserts)
Take a bowl and pour inside the flour, the sugar, the minced almonds, 3-4 tbsp of water and a pinch of salt. Add butter ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
