Summary

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

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Instructions

1. 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.
2. Beat the egg whites until stiff and fold halfway into the cream. Also fold in the nougat, pistachios and the remaining egg white.
3. Cover the mixture with foil and place in the freezer for 3 hours. I advise you to stir the whole thing once every hour.
4. 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.
5. 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.