Individual Nougat Semifreddo and Persimmon Sauce
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 4 h. 25 min.
Ready in
Ingredients
for
6
- Ingredients
- 3 eggs (separated)
- 2 Tbsps caster sugar
- 1 ⅛ cups Mascarpone
- 3 ½ ozs crunchy Nougat (chopped)
- To serve
- persimmon sauce
Preparation
Kitchen utensils
1 Paper towel, 1 großer Freezer bag, 1 Cutting board, 1 Small knife, 1 Peeler, 1 Large knife, 1 Tablespoon, 1 Skillet, 1 Wooden spoon, 1 Teaspoon, 1 Measuring cups, 1 Small bowl, 1 Pot, 1 Fondue pot, 1 food warmer, 4 Fondue sieves, 1 große Platter oder Teller zum Anrichten
Preparation steps
1.
Line 4-6 individual freezerproof moulds with cling film.
2.
Whisk together the egg yolks and sugar until fluffy.
3.
Beat in the mascarpone until well blended. Stir in the nougat.
4.
Whisk the egg whites until stiff but not dry. Gradually fold the egg whites into the egg yolk mixture.
5.
Spoon into the moulds and freeze for at least 4 hours until firm.
6.
Turn out and serve with persimmon sauce.
