Image Alt

NOUGAT-FLAVORED SEMIFREDDO

NOUGAT-FLAVORED SEMIFREDDO

Do you want to surprise your guests at Christmas with a different dessert than usual? Simple? And that you can prepare in advance to be able to dedicate yourself to other preparations?
I have the perfect recipe for you!!! A nougat-flavored semifreddo made with a filling based on meringue and cream, with the addition of dried fruit and candied fruit, and a base of gingerbread biscuits .. more Christmas than that??
And it’s a frozen dessert so you can prepare it days in advance and store in the freezer.
It should then be served frozen, it remains soft and creamy thanks to the meringue, and you can decorate it with chocolate and other dried fruit.

 

TOOLS USED:

 

INGREDIENTS:

FOR THE BASE:

  • 150 g gingerbread cookies RECIPE HERE;
  • 70 g vegan butter.

FOR THE FILLING:

  • 85 g aquafaba;
  • 120 g sugar;
  • 30 g maple syrup;
  • 200 g vegan cream to whip;
  • 15 g toasted chopped pistachios;
  • 50 g candied orange;
  • 25 g candied ginger;
  • 15 g toasted chopped almond;
  • 70 g chopped dark chocolate.

 

DECORATIONS:

  • Melted dark chocolate;
  • Candied fruits and nuts.

 

METHOD:

1 – In the bowl of a mixer, start whipping the aquafaba and gradually add the sugar.
2 – In another bowl, whip the cream.
3 – When the aquafaba meringue is stable and whipped well, add the maple syrup, dried fruit and candied fruit and mix with a spatula. Add the whipped cream and mix slowly.
4 – Line a loaf pan with baking paper and pour in the filling, level the surface with a spatula and place in the freezer.
5 – Melt the vegan butter and add it to the crushed cookies, mix with a spatula and pour it over the filling. Level the surface and place in the freezer.
6 – Leave to freeze overnight. The next day it will still be soft but stable enough to take it out of the mold. Turn the mold over onto a plate and remove the mold. Decorate with melted chocolate and candied fruit and nuts.
7 – The semifreddo is served frozen, cut into slices.

 

STORAGE: Store in the freezer for up to 1 month.

 

PHOTO:

Share my recipe on: