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Mixed berry and nougat semifreddo
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Prep Time:
390 minutes
390 minutes
Cook Time:
Total Time:
390 minutes
390 minutes
Festive Australian semifreddo, ideal for a summertime Christmas.
Ingredients:
- 500ml thickened cream
- 4 eggs
- 215g caster sugar
- 60ml creme de cassis
- 300g frozen mixed berries, partially thawed
- 250g almond nougat, finely chopped
- Fresh mixed berries, to serve
Instructions:
- Prepare the metal dariole or timbal molds by greasing, lining the base and sides with plastic wrap, leaving some overhang.
- Whisk cream with an electric mixer until soft peaks form in a medium bowl. In a separate large bowl, whisk eggs, sugar, and liqueur with a clean electric mixer for 4 minutes or until thick and pale. Gently fold in the whipped cream using a large metal spoon until just combined.
- Lightly crush the berries in a bowl using a fork. Combine with the cream mixture and nougat, folding gently until mixed. Divide the mixture among moulds, cover with plastic wrap, and freeze for 6 hours until firm. Unmould and serve with fresh berries.
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