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Nougat parfait

Professional recipe, as good as in an ice cream parlor

by Ada Parisi
5 min read
Semifreddo al torrone fatto in casa

Homemade nougat parfait and as good as ice cream parfait. Indeed, Maybe more. Look at VIDEO RECIPE on my YouTube channel where you will see all the individual steps to prepare this delicious ice cream.

For the recipe of this semifreddo without ice cream maker You have to thank my brother: It's her favorite ice cream and she's been wanting it for a long time. Then, I obliged,. Preparing the nougat parfait is also A good way to recycle leftover nougat from the Christmas holidays. You can do it in a traditional parfait mold, in a round mold like an ice cream cake or in single portions. Obviously, this is a Semifreddo made in a professional way and therefore with Italian meringue and nougat custard. This is the only way to obtain a creamy ice cream, supported, without ice crystals, intense flavor. In short, The perfect nougat parfait.

I balanced the recipe between fats, sugars and watery part with ease this time, since I've already prepared so many parfaits like that TO COFFEE’, What CHOCOLATE, What STRAWBERRIES, HAZELNUT and PISTACHIO. And still, the ZUCCOTTO CASSATA SICILIANA and the PARFAIT MANDARIN. To cover the bottom of the nougat parfait (It's always better to do it otherwise on the 'skate' plate) I used leftover pandoro and a simple water dip, sugar and a dash of liqueur. But you can also use ladyfingers or make the SPONGE CAKE in house.

If, on the other hand, you prefer faster formulas (Let's call them 'shortcuts') you can try MERINGUE PARFAIT WITH BERRIES oppure i BISCUITS WITH QUICK COFFEE ICE CREAM’. In this case, meringue and crème anglaise are replaced by cream, mascarpone or condensed milk. The result is very pleasing, but honestly not comparable to a semifreddo made properly. Among other things, theThe professional semifreddo obviously keeps longer, although I recommend that you consume it within a week to enjoy it at its best, since it has no preservatives. And now I wish you good day!

Semifreddo al torrone fatto in casa

NOUGAT PARFAIT

Portions: 10 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • FOR ITALIAN MERINGA

110 grams of egg white

200 grams of caster sugar

70 millilitres of natural mineral water

a pinch of salt

  • FOR THE NOUGAT CRÈME ANGLAISE

150 ml whole milk

40 grams of egg yolks

50 grams of sugar

125 grams of nougat

  • AND STILL

570 grams of fresh whipping cream

a pinch of salt

100 grams of nougat

dark chocolate and nougat to decorate the parfait

Spain loaf, ladyfingers or pandoro for the base

a syrup prepared by reducing 150 millilitres of water and 50 grams of sugar by a third

Procedure

Homemade nougat parfait

The preparation of the nougat parfait is simple but you have to organize yourself in time, Why you need to prepare the Italian-style meringue and crème anglaise. You can make them in advance and store them in the fridge, Also because they have to be cold before you can assemble the cake. Look at VIDEO RECIPE before you begin, This way you will get an idea of the result you need to achieve.

For ITALIAN MERINGUE, put water and sugar in a container. Bring to a boil and wait for the mixture to reach 121 degrees. In this case, it is essential to have a good kitchen thermometer. While the sugar syrup cooks, Put the egg whites in a bowl with a pinch of salt and whisk them lightly with the electric whips or with the K hook of the the planetary. The egg whites should become white and frothy, Pretty firm. When the sugar syrup has reached 121 degrees, Pour it over the egg whites, whipping at medium speed and continue whipping until the egg whites are completely cooled. You have to get a very white compound, polished, mounted and dense: as you see in VIDEO RECIPE, The Italian-style meringue is shiny and very firm.

For the NOUGAT CRÈME ANGLAISE, finely chop 125 grams of nougat (You can also blend them). Whip the egg yolks with the sugar and a pinch of salt until the mixture is whitish and fluffy. Put the milk in a saucepan and add the chopped nougat: Bring the milk almost to a boil. The nougat will melt. Drizzle the milk over the egg mixture and, Once everything is mixed, Put the mixture back into the pot and cook over low heat until it reaches a temperature of 85 degrees. Even in this case, You need the kitchen thermometer, otherwise you risk that the yolk coagulates and the cream turns into an omelette. In VIDEO RECIPE You see the consistency you need to achieve: slightly thickened and frothy.

Whip the cream with a pinch of salt until stiff.

Stir in the Italian-style meringue custard with the help of a spatula, doing a movement from top to bottom, in order not to disassemble the assembled mass and incorporate air. Gently add the whipped cream and finally the rest of the chopped nougat.

Using a plastic wrap, coat one plumcake mold or semi-spherical from Skullcap or, simply, a ring cupcaber. Pour the nougat parfait mixture into the container and level. Store the semifreddo in the freezer over night, or at least for twelve hours. After the first two hours, when it is consolidated, You can cover the base with sponge cake, Pandoro or ladyfingers. I also made a light soak with water and sugar and I completed it with a little Maraschino.

Turn the cake over gently, Remove the plastic wrap and decorate the parfait with dark chocolate and pieces of nougat. Bon appétit!

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