Looking for inspiration for dishes for a family Christmas in Taranaki, I came across this recipe by Ray McVinnie from a 2003 issue of Cuisine magazine. I think it would make an easy but memorable special occasion dessert for summer.
If you, like me, have a family member who is allergic to nuts, simply prepare the mix and fold in the strawberries then set a portion aside without the nougat. The remainder lucky people will now have more nougat in their dishes!
Semifreddo with strawberries and Italian Nougat
3 eggs
100g caster sugar
200g Italian soft nougat*
300g strawberries
350mls cream, whipped
extra strawberries to serve
* I used Torrone Siciliano Classico, (pictured below) which contains almonds, green pistachio and Sicilian honey.
Chop the nougat into small pieces. If you can get past this stage without eating all the lovely nougat, well done! If not, well strawberry semifreddo is the name of the dish now. De-hull, chop and then mash the strawberries. Don’t overmash as they get too juicy.
Using a hand beater or cake mixer with a beater attachment, beat the eggs and sugar until very pale. The mixture should be tripled in size.
Carefully fold in the nougat and strawberries until well combined.
Pour the semifreddo mix into a plastic-wrap lined small loaf tin or silicone mould (if you want a nice shape) or into a container (I used an ice cream container) and chill for several hours. Slice with a knife into slabs or use an ice cream scoop to serve (depending on what container you've used).
And that’s it! Simply serve with fresh strawberries. I like mine with a little extra whipped cream!
If you make it a few hours before serving, it will be at its best. Best made in small amounts and eaten within a couple of days. Remove from freezer and allow it to soften before serving.
Serves 6
