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Chocolate, Pistachio and Nougat Semifreddo

June 8, 2012

Another new and delicious recipe from onboard First Essential.

Chocolate Semifreddo

Makes 5 individual small pudding basins

  • oil, for the tins
  • 45g caster sugar
  • 3 eggs
  • 150g plain chocolate, broken into small pieces
  • 270ml double cream
  • 90g hard nougat, chopped
  • 30g pistachio nuts, roughly chopped

Lightly oil the pudding basins and line with cling film.

Bring a small pan of water to a gentle simmer.

Put the eggs and sugar into a heatproof bowl and place over the simmering water. Whisk until pale, thickened and doubled in volume.

Remove from the heat and plunge the bottom of the bowl into cold water. Continue whisking until the mixture is cool.

Melt the chocolate (can be done in microwave) and then stir into the egg mixture with the nougat and pistachios.

Spoon the mixture into the basins. Level the tops with a spoon. Cover and freeze until firm.

To serve: tip the ice cream out of the mould and remove the cling film. Leave for 15 minutes to soften before serving.

These chocolatey delights can be made up to two weeks in advance. An impressive little number to keep in the freezer for those surprise guests!

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2 Comments leave one →
  1. leena permalink
    December 1, 2012 11:06 pm

    How long do we leave it in the fridge/freezer for?
    Thanks! 🙂

    • December 2, 2012 9:14 am

      Hi. I usually leave it in the freezer overnight and take out of the freezer about 10 minutes before serving. Enjoy!

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