Nougat Semifreddo

Name: Nougat Semifreddo
Total time: 1 h 30 min
Yield: 16 servings
Cuisine: italian
Ingredients: 8 eggs, separated; 1 1/3 cups sugar; 1/2 cup water; 2 cups whipping cream, chilled; 1 pound shelled hazelnuts

Recipe from Claudia Verro

Adapted by Marian Burros

Total Time: 1 hour 30 minutes
Rating: (0)
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Ingredients

Yield:16 servings

8eggs, separated
1⅓cups sugar
½cup water
2cups whipping cream, chilled
1pound shelled hazelnuts

Ingredient Substitution Guide

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Preparation

Step 1
In a saucepan, beat together the egg yolks, ⅔ cup of the sugar and water. Heat over a low flame, stirring constantly until an instant-read thermometer reads 160 degrees. Do not allow the eggs to curdle. Set aside.
Step 2
In a food mixer, whip the cream until it holds soft peaks, add ¼ cup sugar and continue to whip until the cream holds firm peaks. Reserve.
Step 3
In the mixer, whip the egg whites until they hold soft peaks, add¼ cup sugar and continue to whip until it holds firm peaks. Reserve.
Step 4
In a big bowl, mix the custard with the nuts, then fold in the whipped cream, then the egg whites. Place in the freezer overnight. Take out 30 minutes before serving.