Nougat semifreddo: the recipe for a fresh and creamy spoon dessert

He nougat semifreddo it is a delicious and refined spoon dessert, an original idea to taste the typical dessert of the Christmas period in a fresh and creamy version. Very easy to make, it is perfect to serve at the end of a Christmas lunch or a New Year’s Eve dinner, to enrich a dessert buffet, but also to recycle leftover nougat once the holidays are over.

Of easy execution, just work the yolks with a syrup of water and sugar, then incorporate the whipped cream delicately and with movements from bottom to top. Finally, the compound is enriched with many delicious little pieces of nougat, for a pleasant contrast of texturesand, after resting in the freezer for at least 8 hours, unmold the individual portions and garnish with a creamy chocolate ganache.

In addition to the classic individual portions offered here, you can make a semifreddo in one single mold, to then cut it into slices after letting it soften at room temperature. If you wish, you can add chopped chocolate to the mixture and top the dessert with caramel sauce, coffee sauce, white chocolate ganache or a dollop of whipped cream.

In addition to the chocolate ganache, you can add a pinch of dried fruitmilk or dark chocolate shavings, or choose the filling you prefer.

To take advantage of the preparations for festive lunches and dinners, you can prepare in advance your nougat semifreddos and leave them in the freezer in the moulds, well wrapped in transparent film; when ready to serve, simply turn them out onto a serving platter and decorate them with the chocolate ganache.

Find out how to make a semifreddo nougat by following the procedure and advice step by step. If you liked this recipe, try the semifreddo amaretti and the one with mascarpone and hazelnut cream.

How to prepare semifreddo nougat

Finely chop the nougat with a knife 1.

Separate the egg whites from the yolks and beat the latter with an electric whisk until the mixture is light and fluffy 2.

Pour the water into a heavy-bottomed saucepan and add the sugar 3.

Place on the heat and cook the water and sugar syrup until it reaches 121°C, monitoring the temperature with a kitchen thermometer 4.

Once ready, slowly pour the syrup over the yolks and continue beating until completely cooled 5.

Add the chopped nougat 6.

Whip the cream with an electric whisk 7.

Add it to the yolk mixture, mixing gently and with upward movements to avoid disassembling it 8.

Oil molds with seed oil, pour the batter using a ladle 9 and transfer to the freezer for at least 8 hours.

Once the semifreddos have cooled, simply warm the base with your hands, beat them gently and invert them onto a serving plate; in case they do not come out, help yourself by inserting the tip of the blade of a knife between the edge and the cake to unmold them ten.

Finally, prepare the ganache: heat the cream, bringing it almost to a boil, then add the finely chopped chocolate; turn off the heat and mix with a whisk until you get a fairly fluid sauce 11.

Leave the ganache to cool, stirring occasionally with a whisk, and when it is almost at room temperature, pour it over the nougat semifreddo fresh from the freezer. Decorate as desired with pieces of nougat and white chocolate leaves, and serve 12.

storage room

The nougat semifreddo can be stored in the freezer for 1 month, without adding the chocolate ganache. It is advisable to remove it about 20 minutes before serving.