Chocolate, pistachio & nougat semifreddo

Chocolate, pistachio & nougat semifreddo

  • Rating: 5 out of 5.19 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus freezing
  • Easy
  • Serves 10

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal490
fat37g
saturates20g
carbs34g
sugars34g
fibre1g
protein6g
low insalt0.1g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
TORRONE

Torrone is a traditional Italian hard nougat and is available in most good delis. This recipe calls for a hard nougat - rubbery pink and white bars won't work here!

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.19 ratings
Advertisement
Advertisement
  • Cocktails with glass straws

    New! Good Food DealEnjoy a family photography shoot for just £25!

    Get offer
Advertisement

Sponsored content