Nougat Semifreddo with Orange-honey Syrup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 3 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 vanilla pod (s)
- 3 egg whites
- 3 egg yolks
- 60 g suar
- 400 g cream
- 200 g nouat, finely chopped
- 50 g pistachios, unsalted
- 1 tablespoon orange peel (organic), finely grated
- 90 g honey
- 4 tablespoon orange juice, freshly squeezed
Print Recipe
Pin Recipe Instructions
- Cut the vanilla pod lengthways and scrape out the pulp. Mix with the egg yolks and sugar to a smooth cream. Whip the cream until stiff and fold it carefully into the egg yolk and sugar mixture.
- Beat the egg whites until stiff and fold halfway into the cream. Also fold in the nougat, pistachios and the remaining egg white.
- Cover the mixture with foil and place in the freezer for 3 hours. I advise you to stir the whole thing once every hour.
- In the meantime, prepare the orange and honey syrup. To do this, let the honey caramelize, add the orange peel and juice and simmer over a low heat for about 2 minutes.
- Arrange the semifreddo together with the syrup decoratively, preferably in dessert glasses. If you don`t like pistachios, you can leave them out, it tastes good without them too.
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