Nougat semifreddo in white chocolate cones
Photography by Ian Wallace. Food styling by Yael Grinham
Nougat semifreddo in white chocolate cones
INGREDIENTS
300g white chocolate Melts (compound chocolate), melted
2 eggs
1/3 cup (75g) caster sugar
1 2/3 cups (400ml) thickened cream, whipped softly
1 teaspoon vanilla extract
100g almond nougat, chopped finely
150g Vienna almonds, chopped coarsely
dark chocolate sauce
2/3 cup (160ml) cream
200g good quality dark eating chocolate, chopped finely
METHOD
You will need eight 30cm squares of baking paper to make the paper cones. Fold baking paper in half diagonally to form a triangle. Twist to make a cone shape. Secure with a staple at least 7cm from where the corners meet at the top. Trim rim evenly. Cones should measure 15cm in height.
Using a parfait spoon (or long-stemmed teaspoon), coat the inside of the paper cone with the white chocolate. Stand each cone in a tall glass to set.
Beat eggs and sugar in a small bowl with an electric mixer for about 5 minutes or until thick and foamy. Transfer to a large bowl; fold in whipped cream and vanilla, then nougat and three-quarters of the Vienna almonds. Spoon mixture into white chocolate cones, freeze several hours or overnight, until set.
Dark chocolate sauce
Bring the cream to the boil in a small saucepan. Pour over chocolate in medium bowl, whisk until smooth.
To unmould, carefully remove staple and baking paper from cones, place each in the centre of a serving plate; stand for up to 20 minutes for best serving texture.
Just before serving, drizzle with warm Dark Chocolate Sauce and sprinkle with remaining Vienna almonds.
Please note: All reviews and comments submitted are subject to moderation, NineMSN reserves the right to alter and / or remove any content that does not comply with usage guidelines.
Working ...
Home