Nougat semifreddo (2)
Instructions
Semifreddo: whip the yolks and the two egg whites separately, mix them gently, add the whipped cream and finely chopped nougat.
Pour the mixture into a mould cake, covered with foil and place in freezer.
Cream: whip the egg yolks with sugar, add stirring potato starch and cocoa and some milk, put on the heat and cook adding enough milk.
The semifreddo served cut into slices (with trick to remove it from the freezer a little earlier) with hot chocolate cream.
Ingredients and dosing for 4 persons
- For the semifreddo:
- 150 g of nougat
- 250 g of cream
- 2 whole eggs
- For the cream:
- 4 egg yolks
- 3 tablespoons of sugar
- 4 teaspoons of potato starch
- 4 tablespoons of cocoa
- Enough milk