Semifreddo al Torrone Cioccolato
Nougat and chocolate icecream
Semifreddo translates to semi-frozen in Italian. It is an Italian frozen (ice-cream) dessert which doesn’t involve the use of an ice-cream machine. The flavours here are nougat (torrone) and chocolate (cioccolato).
The first time I ever made semifreddo (as a teenager) I remember thinking – how easy is this to make! I quickly included it to my repertoire of desserts and served it to family & friends, particularly in the festive summer period.
There are few ingredients required and the method is simple & quick. You whisk egg yolks with sugar (& a spirit or liqueur) until pale in colour and thick – this is called a Sabayon. Then you fold through the flavours of your choice, such as nougat, chocolate, nuts, fruits, etc. Cream is next whipped (till almost stiff peaks) and folded into the mixture. Lastly, whisked egg whites are also folded through and this is poured into a prepared loaf tin which is then placed in the freezer overnight or until firm (about 6 hours). And that’s it! A piece of cake! You have a luscious Italian semifreddo dessert!
The first time I ever made semifreddo (as a teenager) I remember thinking – how easy is this to make! I quickly included it to my repertoire of desserts and served it to family & friends, particularly in the festive summer period.
The recipe I’m sharing with you here is one that I learnt and prepared when I worked for a short period of time at Café Sopra at Fratelli Fresh in Waterloo, Sydney. It was very popular on the summer menu and will impress you and your guests.
The flavours in this semifreddo are dark rum, dark chocolate, and pistachio & almond nougat. Its texture is pleasurable to bite into with the chunks of nougat & chocolate. The inclusion of dark rum adds a good kick! As always, you can change these ingredients to suit your own taste buds. Why not try white chocolate & raspberry, honey & banana, or even coconut, cherry & marshmallow. Enjoy!
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