Torrone semifreddo

(Photo@TheFoodTraveller.com - Nikon D200)

Everybody seems to love ice cream. But to make it, a machine is needed in order to work and refrigerate at the same time. Yes, they are cheap ... but they take space and are not often used! So, here is a fantastic and really tasty alternative: the semifreddo! This is nothing else that what would happen to ice cream ... without continuing stirring ... more or less. This version we got from a local favorite restaurant of ours. Lovely the combination of the melting chocolate and the chewy nougat. And really really easy!

Serves: 10
FlexiPoints: 3.5

Suggested wine: if you really insist ... a nice Tokaij 5-puttonyos would be perfect or at least was for us!
Special equipment: a standard food processor

Ingredients:
2 eggs
50g sugar
200g single cream
100g dark chocolate (70%)
100g nougat
10ml Rum

Ingredient note: This recipe works better with the traditional italian nougat (or Torrone).

How-to:
1. Whip the egg whites with the sugar to soft peaks. Whip the cream until a light and airy (yogurt-like) consistency is obtained. Whip the egg yolks until light and foamy.
2. Chop the chocolate and the nougat. Whiz them shortly in a food processor. they will come out chopped by kind of sticked to each other.
3. Gently mix the cream with the yolks and the rum. Fold in, then, the whipped egg whites. Add gently the chocolate and nougat mix.
4. Fill a baking tin with the mix and put in a freezer for at least 10 hours.
5. When serving, remove from the tin and slice it quickly. Serve immediately to avoid it to melt.