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Individual Nougat semifreddo and persimmon sauce
(0 votes)
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 4 hrs 25 mins
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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
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.
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