Nougat and chocolate semifreddo

Name: Nougat and chocolate semifreddo
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Serves 12
Cuisine: Modern Australian
Ingredients: 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

Australian Gourmet Traveller recipe for nougat and chocolate semifreddo.

Nov 14, 2012 5:13am

By Emma Knowles

Serves 12
20 mins preparation
5 mins cooking plus nougat making, cooling, firming, freezing

Nougat and chocolate semifreddo

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

Ingredients

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 <b><a href='/recipes/recipe-search/masterclass/2012/11/cranberry,-pistachio-and-almond-nougat/'>cranberry, pistachio and almond nougat recipe</a></b>), diced
To serve: raspberries
For dusting: pure icing sugar, sieved

Method

Main

1
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.
2
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).
3
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).
4
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.