Raspberry & Pistachio Nougat Semifreddo
Serves 2
Ingredients
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4 Eggs
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400g (15 oz) Mascarpone
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25g (1 oz) Caster Sugar
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200g (7 oz) Raspberries
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100g (3.5 oz) *Pistachio Nougat (as per method below)
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Olive Oil (or cling film)
You will need 2 bowls, terrine mould, whisk and cling film.
Method
Line the terrine moulds with a little oil or cling film. Take a bowl and whisk the egg whites until hard peaks form and then set to one side. Taking a separate bowl, mix the egg yolks and sugar and whisk until the yolks form ribbons. Add the Mascarpone and continue to whisk until mixed fully. If you haven’t already done so, slice the pistachio nougat into small pieces and then add to the mix, along with the whipped egg whites and raspberries, folding in gently. Pour the mix into the terrine mould and place in the freezer overnight until hard.
*Pistachio Nougat
Ingredients
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340g Sugar
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200g (7 oz) Pistachios
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170g (6 floz) Golden Syrup
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120 ml (4 floz) Water
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30ml (1 floz) Clear Honey
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1 Egg White
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½ tsp Vanilla Extract
You will need a bowl, saucepan, whisk, sugar thermometer and cake tin (lined with wax paper).
Method
Take a bowl and whisk the egg white until hard peaks form and place to one side. Take a saucepan and mix the sugar, syrup, honey and water and heat until a temperature of 127˚c / 260˚f is reached by monitoring with the sugar thermometer. Once the optimum temperature is reached, slowly pour the hot sugar mixture into the bowl of egg whites and whisk until the mixture grows stiff and waxy. Then add the vanilla extract and fold in the pistachio nuts. Pour the mixture into a small cake tin lined with wax paper. Leave in the fridge overnight to set.
To Serve
The plate was decorated with swirls of chocolate sauce and then we sliced the set ‘Pistachio Nougat Semifreddo’ into triangles and placed into a brandy basket. We also added a ball of vanilla ice cream, placed in a hand-made *sugar basket and added raspberries to garnish.
*The sugar basket can be easily made by heating 130ml of water and 80g of caster sugar in a saucepan. Boil to 170˚c to form a syrup. Take a ladle and drizzle the sugar mixture in a criss-cross fashion over the back of the ladle spoon, taking care not to get any of the mixture over your skin. Once cooled and set, carefully remove and serve with the ice cream.