Semi Freddo, really has nothing to do with chocolate frogs, just sayin. Semi frozen, is the literal transalation and so you should really serve this a little while after removing it from the freezer so that you can get a spoon through it easily.
I think it is a lot easier to serve these if you make them in individual servings, also means that you can control how many portions you get from each recipe...remember, smaller is better and it means there are left overs in the freezer for you tomorrow! It makes the perfect dinner party dessert on a hot summer night. A little bit decadent and certainly elegant...so plan that evening...go on. Impress without stress...that’s my motto.
- 1 Batch Raspberry Coulis, cold Raspberry Coulis
- 3 eggs, seperated
- 1 tsp cream of tartar
- 100 g dark, milk or white chocolate (of choice) in pieces
- 100 g hard nougat, in pieces
- 50 g golden caster sugar
- 1 tsp Vanilla - Bean Paste vanilla bean paste BUY
- 400 g pure cream, chilled
- 200 g fresh or frozen sour cherries
- raspberries to garnish if desired
Place eggwhites and cream of tartar into TM bowl and whip 4 min/Butterfly/37°C/speed 3. Remove egg whites from bowl and set aside.
Without cleaning, place chocolate and nougat into TM bowl and chop using Turbo button into roughly pea sized pieces. Remove from bowl and set aside. Time will vary depending on the type of nougat you end up using.
Place yolks, sugar and vanilla into TM bowl and cook 4 min/Butterfly/50°C/speed 3. Cool completely before continuing. To speed this up you can remove the mixture from the bowl and cool it in an ice bath.
When you are happy that the egg yolk mixture is cool enough, add the chilled cream and whip 20-40 sec/Butterfly/speed 4 or until soft peaks form. Remove Buttefly.
Add egg whites, chocolate, nougat and cherries and incorporate 4 sec/Interval.
Pour into a lined mould(s) of choice and freeze over night.
Serve with plenty of raspberries or additional cherries and the coulis.