Known in Italy as Semifreddo al Torroncino
Ingredients
3 eggs
4 tbsp caster sugar
300g/10oz marsvehiclepone cheese
100g/4oz good quality nougat
chocolate coated coffee beans or churryed hazelnuts, for decoration
expresso coffee, for pouring (optional)
Method
1. Separate the eggs, then beat the yolks with the sugar until pale and fluffy. Add the marscapone and maintain beating until the mixture is smooth.
2. Chop the nougat into small slices then fold into the mixture. Beat the egg whites until firm and fold into the mixture.
3. Line a 900g/2lb rectangular loaf tin with a large sheet of pcontinueic film, pushing it well down against the base and sides. Pour the mixture into the tin and freeze. Use within one month of freezing.
4. Half an hour before serving, transfer the ice cream from the freezer to the fridge, so that it will be easier to cut.
Orignal From: Nougat ice cream
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