Chocolate, pistachio & nougat semi-freddo

Chocolate, pistachio & nougat semi-freddo

  • 1
  • 2
  • 3
  • 4
  • 5
(12 ratings)

Prep: 25 mins Cook: 5 mins Plus freezing

Easy

Serves 10
This traditional Italian ice cream bar is the perfect solution for an effortless frozen, creamy dessert

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal490
  • fat37g
  • saturates20g
  • carbs34g
  • sugars34g
  • fibre1g
  • protein6g
  • salt0.1g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • butter, for the tin

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 75g golden caster sugar
  • 4 medium egg
  • 250g dark chocolate, finely chopped
  • 450ml double cream
  • 140g hard nougat or torrone, chopped into ½ cm chunks
  • 50g pistachio, roughly chopped

Method

  1. Butter and line a 900g/2lb 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.

  2. Melt the chocolate in the microwave on Low, stir, then fold into the egg mixture. Whip the cream to soft peaks and fold into the chocolate egg mixture with the nougat and pistachios.

  3. Pour the mixture into the loaf tin, smooth the surface with a spoon, then cover and freeze until firm. This can be done 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (12)

anne-36's picture

Made this today exactly according to the instructions but my chocolate did not mix well with the egg mixture at all. I'm not entirely sure how it happened, the chocolate may have been too hot or something, but rather than mixing it formed into tiny little specs of chocolate.
I still went ahead and froze it, it was a bit too much for the tin I was using so I froze the rest separately. Will try that bit first to see if I can get away with calling it a Stracciatella Semi-freddo, haha.

sarahandgavin's picture
2.5

I thought this was ok; that said, guests rated it highly and the plates were left clean, so maybe its a personal thing. It's September so could only find soft nougat...I think the hard stuff would give a better texture. It is very easy to do and for a dinner party, its lovely to have a recipe that you prepare in advance. I would allow a lot longer than the stated 15 minutes in the fridge to soften it - it is still frozen after 15 minutes, when this is supposed to be a semi-freddo. Other recipes I've used would suggest 40 minutes out of the freezer. I served decorated with chopped pistachios, with raspberries, a raspberry couli and cream (for those that wanted it) on the side.

davidson's picture

This is absolutely delicious - I made it for our New Year's Eve dinner party. I also couldn't find the hard type of nougat and spent ages chasing round looking for it. In the end I made my own using the recipe on the Bakingmad website - it really was very easy. It makes a sort of semi soft but not chewy nougat which chopped up easily and was just right for this dessert. Will definitely make this again

Karen Healy's picture

Fabulous dessert but rich! ( I used torrone which was delicious and not very easy to find in the regular supermarkets) I bought the torrone from a deli which was quite expensive (£6.50)- I suggest that with Christmas approaching that you stock up when the supermarkets stock hard nougat.

Choi's picture

First attempt at making ice cream. Didn't use nougat or pistachio (kid's allergies) and it was delicious. Very rich so only a small sliver was needed.

jazziewoo's picture
4

my first ever attempt at any kind of ice cream recipe , turned out great, very simple to make and a big hit :)

gervais's picture
5

Made this as one of the desserts on Easter Sunday, it was simply wonderful, very smooth and creamy and froze really well. I used the recommended nougat and it was amazing as it went all soft,blending with the chocolate which is rather like a mousse, would make again.

cooking80's picture
5

Lovely! I wanted somehting i could make before hand for a meal with friends. I served with double cream and strawberries, delish!

I used half for a meal for four and now i have other friends coming this weekend, i already have the rest of the pudding ready in the freezer!

ruthycantfail's picture
5

I have found that using a hand whisk gives a much better result to the sabayon base than an electric whisk. Plus, I don't use the nougat, just 100g pistachios. Served with vaniila poached pears this is delicious!

corriganvanessa's picture
5

I made this for a dinner party for 8 and used the pink/ white nougat which was absolutely fine ( and much cheaper). I served it on a big white plate with raspberries to one side and poured some single cream around the outside.....it had the wow factor and everyone raved how delicious it was. Defiantly one to do for a big group it would have served 12 as I cut it white thin ( it is quite rich)

Frantic Flapjack's picture
5

This is a perfect dessert as it can be prepared well in advance and has the wow factor. I did use a pink/white nougat and it was perfectly fine so don't worry if you can't get torrone or don't want to splash out. Decorated with chopped pistachios and served with raspberries which cut through the richness of the chocolate.

eleanormayo's picture
5

This was delicious, really easy (although needed alot of bowls!) I added chopped pistaschios to the top when I served it and served with fresh raspberries. Will do again as can be prepared way on advance.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover a BBC Good Food Show near you.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.