Recipe

Nougat semifreddo with orange honey syrup

  • 30 mins preparation
  • 5 mins cooking
  • Serves 4
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Ingredients

Nougat semifreddo with orange honey syrup
  • 1 vanilla bean, split in half lengthways
  • 3 eggs, separated
  • 1/3 cup (75g) caster sugar
  • 1 1/2 cup (375ml) thickened cream
  • 200 gram nougat, chopped finely
  • 1/2 cup (75g) toasted, shelled pistachios, coarsely chopped
  • 1 tablespoon honey
orange honey syrup
  • 1/4 cup (90g) honey
  • 1 tablespoon orange rind, finely grated
  • 2 tablespoon orange juice

Method

Nougat semifreddo with orange honey syrup
  • 1
    Scrape bean seeds into a small bowl, reserve pod for another use, if desired. Add yolks and sugar; beat with an electric mixer until thick and creamy. Transfer mixture to a large bowl.
  • 2
    Beat cream in a small bowl with an electric mixer until soft peaks form; gently fold cream into yolk mixture.
  • 3
    Beat egg whites in a separate small bowl with an electric mixer until soft peaks form. Gently fold half of the egg white into cream mixture; fold in nougat, nuts, honey and remaining egg white.
  • 4
    Transfer mixture to a 14cm x 21cm loaf pan, cover with foil; freeze for about 3 hours or until just firm.
  • 5
    Meanwhile, to make orange honey syrup: Place ingredients in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes.
  • 6
    Stand semifreddo at room temperature for 10 minutes before serving with syrup.