NOUGAT SEMIFREDDO WITH CHERRIES

By Adam Mead Head Chef, Locale Restaurant De Bortoli Yarra Valley Estate
Feature recipe for December 2018

SERVES  10

SWISS MERINGUE

  • 180g castor sugar
  • 90g egg whites

Combine sugar and egg whites in a metal or glass bowl and set over a pot of simmering water. Stir gently with spatula until the sugar dissolves and the mix reaches 60°C. Transfer to a bench top mixer and whip on high speed until the meringue has a thick glossy consistency and has cooled to room temperature - around 5 minutes.

 

CREME PATISSIERE

  • 50g egg yolks
  • 250ml milk
  • 15g custard powder
  • 60g castor sugar
  • ½ vanilla bean

Whisk together the egg yolks, sugar and custard powder. Combine the milk and vanilla bean and bring to scalding point. Whisk into the sugar and egg mix, return to the pot and cook slowly until the custard thickens. 

 

NOUGAT SEMIFREDDO

  • 420g whipped cream
  • 250g creme patisserie
  • 125g Swiss meringue
  • 100g crushed hard nougat

 

Fold the nougat into the creme patisserie followed by the cream and lastly the Swiss meringue. Trasnfer to a terrine mould or load tin lined with cling film and freeze.

 

TO SERVE

Take the semifreddo out of the freezer and leave in the frideg for 30 minutes before serving. Slice with a serrated knife. Serve with cherries, fresh or lightly poached in sugar syrup. 

 

 

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