Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and you could win one of five trips to Disneyland Resort in California. Offer ends 28 December.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Nougat and chocolate semifreddo


You'll need to begin this recipe a day ahead.

You'll need

350 gm dark chocolate (56% cocoa solids), finely chopped 100 gm dark chocolate (70% cocoa solids), finely chopped 45 ml brandy 550 ml thickened cream 120 gm caster sugar 45 gm liquid glucose 5 egg yolks 180 gm nougat (see cranberry, pistachio and almond nougat recipe), diced To serve: raspberries For dusting: pure icing sugar, sieved

Method

  • 01
  • Place chocolate, brandy and half the cream in a heatproof bowl over a saucepan of simmering water, stirring occasionally, until smooth (1-2 minutes). Set aside and keep warm. Whisk remaining cream to soft peaks and set aside.
  • 02
  • Stir sugar, glucose and 80ml water in a separate saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until syrup reaches 118C on a sugar thermometer (2-3 minutes).
  • 03
  • Whisk yolks in an electric mixer until pale (2-3 minutes). Whisking continuously, gradually add sugar syrup, then whisk until cooled to room temperature (2-3 minutes). Fold in chocolate mixture, then whipped cream and refrigerate until just firm (1 hour). Fold in nougat, spoon into a 2-litre pudding bowl, smooth top and freeze until firm (overnight).
  • 04
  • Dip pudding bowl in hot water, run a palette knife around the sides, invert onto a chilled serving plate and freeze until required. Serve topped with raspberries and icing sugar.

At A Glance

  • Serves 12 people
Win
a trip to the Gold Coast!

Celebrate the opening of Kiyomi with an accommodation and dining package for two people at Jupiters Hotel & Casino on the Gold Coast.

Read More
Win
dinner for two at Park Hyatt Sydney!

Win one of two double passes to enjoy a uniquely crafted seven-course dinner tasting menu at Park Hyatt Sydney.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 12 people

Featured in

Dec 2012

You might also like...

Waffles with chocolate and Pedro Ximenez sauce

recipes

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

Pineapple, lime and vanilla sundae

recipes

Char-grilled pineapple wedges with chilli salt

Cheesecake doughnuts with salted caramel

recipes

Jam doughnuts

Pork, veal and fennel sausage rolls

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.