Raspberry, Strawberry, Pistachio & Nougat Semifreddo

Source: Coles Magazine November 2015 - Page 11

Serves 12 - Prep 15 min (+ 8 hours freezing & 10 min standing time) Cooking 10 min

 2 Coles Brand Australian free range eggs
 3 Coles Brand Australian free range egg yolks
 3/4 cup (165g) caster sugar
 600ml thickened cream
 200g white chocolate, melted
 120g fresh raspberries, lightly crushed
 100g bought nougat, finely chopped
 50g strawberries, quartered, lightly crushed
 1/4 cup (35g) pistachios, coarsely chopped
 Fresh berries, extra, to serve
 Pistachios, extra, chopped, to serve
 Fresh mint leaves, to serve

Line base and sides of an 11cm x 21cm (base measurement) loaf pan with plastic wrap, allowing sides to overhang.
Use a hand-held electric beater or balloon whisk to whisk the eggs, egg yolks and sugar in a large heatproof bowl until light and fluffy. Carefully continue whisking over a saucepan of simmering water for 6-8 mins or until mixture is thick and pale and the temperature reaches 72C on a sugar thermometer. Remove from heat and continue whisking for a further 2 mins to cool.
Use a clean beater or balloon whisk to whisk cream in a bowl until soft peaks form. Use a large metal spoon to gently fold in the egg mixture. Add chocolate and gently fold until just combined. Add the raspberries, nougat, strawberries and pistachios and gently fold to combine. Pour into the prepared pan. Place in the freezer for 6-8 hours or until firm.
Remove from the freezer and turn onto a serving platter. Set aside for 10 mins to soften slightly. Top with extra berries, extra pistachios and mint leaves.

Vic Lic

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