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Semifreddo al Torrone e Cioccolato




Source of Recipe


Marcella Says


Recipe Introduction


Frozen Nougat and Chocolate Dessert
Semifreddo translates literally as half-cold. Its name comes from the fact that it always contains some ingredient such as biscuits, candied fruits, nuts or ricotta that does not freeze solid.


List of Ingredients




6 oz. Italian nougat (torrone) with almonds
6 eggs
6 tbs. sugar
2 cups heavy whipping cream
1/2 cup chocolate chips
1 tbs. dark rum
1 pinch of salt
A 2-quart or larger bowl

Recipe



Use a sturdy chopping knife to cut the nougat into small pieces, then grind it to a granular consistency in a food processor fitted with the steel blade.

Separate the eggs; you will need only 4 of the whites. Refrigerate the remaining 2 for another use.

Put the yolks in a large mixing bowl, and add the sugar.

With an electric beater whip the mixture until it becomes pale yellow and creamy.

In another bowl, preferably a chilled metal one, whip the cream until it is quite stiff.

Add the whipped cream, the chocolate bits, the rum, and 1 1/4 cups of the ground nougat to the beaten egg yolks, stirring well to distribute all the ingredients uniformly.

In a clean bowl, use the mixer to whip the 4 egg whites with a pinch of salt until they form stiff peaks. Fold them gently into the nougat batter.

Sprinkle the remaining nougat over the bottom and sides of the 2-quart bowl.

Pour the nougat batter over it. Pull a sheet of plastic film tightly over the bowl and place it in the freezer.

The semifreddo will be ready to serve the following day, but keeps, as I have kept it myself, a full week.

When ready to serve the semifreddo, remove the bowl from the freezer and take off the plastic film.

Choose a serving plate with a lip and a diameter that accommodates the width of the bowl.

Soak a dish towel in very hot water, wring it out, and wrap it around the chilled bowl.

Slide the blade of a long thin knife around the inside edge of the bowl to loosen the dessert from the sides.

Set the plate upside down over the bowl, hold the bowl and plate firmly together, invert the bowl, and give it a good shake.

You will feel the semifreddo release from the sides of the bowl and drop onto the serving plate. Lift off the bowl and serve the dessert at once, cut into wedges.

Makes 8 servings.