If you got a lot of Italian Christmas hampers over the holiday season, or went overboard on your shopping, you’ve probably got an awful lot of panettone, pandoro or torrone to get through. Torrone is the Italian word for nougat and today we’ll look at a recipe for using it as a semifreddo dessert, in conclusion to other the Italian christmas recipes we’ve seen.
While homemade gelato can be difficult to do without an icecream machine, semifreddo is easy as you can make it just with cream and then freeze it later. If you find a good semifreddo recipe, you can make all sorts of flavours, too. For this nougat semifreddo you’ll need: 200 g of nougat (possibly dark chocolate flavour but anything will work), two eggs, four tablespoons of sugar, 200 ml of whipped cream, half a glass of brandy, chocolate flakes and fresh red currents. For a finishing sauce use 100 g of dark chocolate and 50 ml of fresh cream.
Beat the egg yolks with the sugar, put the nougat through a food mixer and then mix with the eggs, adding the brandy. Mix until you get a smooth consistency. Add the cream, then whip the egg whites and add a little at a time. Pour into a small, rectangular cake or loaf dish and put in the freezer for 5-6 hours. Take it out of the freezer about half an hour before serving and serve with the melted chocolate and cream, along with some chocolate flakes and the currents.
Source | Gustoblog.it
Photo | Flickr
Last night I went to dinner at a friend’s place who has just gotten back from a sailing trip in Sardinia (yes, life is tough, isn’t it?). He had brought back one of the many local specialities you can find from Italy’s island, and that was “torrone”.
“Torrone” is nougat and is traditionally eaten at Christmas time in Italy, though this was nougat not as you know it. While you normally have to watch out you don’t break off a tooth when eating this stuff, or it’s gooey and glues your jaw together for the next few hours, this was smooth, melt-in-your-mouth nougat.
The nougat from Sardinia has no sugar in it, but instead uses honey and while sweet, you get that slight edge of spicy bitterness that some honey has. Other ingredients include egg, and almonds, hazelnuts or walnuts.
They have a special way of cutting this nougat so that it doesn’t crumble which is not what happened to us last night, but it was still good eating. The nougat is often sold at market stalls to passersby in blocks or bite-sized pieces if you want to eat it while strolling along.
For more information go to Il Torrone.
Photo | Flickr