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Nougat semifreddo with blueberry compote
Nougat semifreddo with blueberry compote
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Impress your guests with this crowd-pleasing homemade nougat semifreddo.
Ingredients:
  • 3 eggs, separated
  • 89.38 gm honey
  • 300g mascarpone
  • 120g nougat, roughly chopped
  • 500g blueberries
  • 275ml dry marsala
  • 40g caster sugar
  • 1 stick cinnamon
  • 1 vanilla bean, seeds scraped
  • 2.50 gm arrowroot
Instructions:
  • Start by preheating the oven to 180°C. In a large baking dish, combine blueberries, marsala, sugar, cinnamon, vanilla seeds, and the vanilla bean. Bake the mixture uncovered for 40 minutes to make the compote.
  • Strain the mixture into a pan, saving the berries. Mix arrowroot with 1-2 tablespoons of cold water and stir into the pan juices. Simmer over low heat, stirring, until slightly thickened.
  • Allow the mixture to cool, cover, and refrigerate. Just before serving, discard the vanilla and cinnamon.
  • In an electric mixer bowl, combine the egg yolks and honey. Beat until pale. Mix in the mascarpone until well combined. Gently fold in the nougat and set aside.
  • Whip egg whites until stiff peaks form, then gently fold in. Prepare a 25 x 10cm terrine by lining it with plastic wrap and fill it with the mixture, pressing down firmly. Freeze until set. Chill in the refrigerator for 30 minutes before serving.
  • Garnish with compote and fresh berries on top.

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