Torrone Semifreddo
Sweet Italian Bliss: Homemade Torrone Semi Freddo with Thermomix
This Italian Torrone Semifreddo is a delightful fusion of two iconic Italian treats—semifreddo and torrone. Semifreddo, meaning 'half-cold' (semi frozen) in Italian, is a creamy frozen dessert that originated in Italy and is known for its rich texture and lightness. Torrone, a traditional nougat made with almonds or hazelnuts, has been enjoyed in Italy since the Middle Ages, often during festive seasons. Using your Thermomix, you can create this delicious dessert from scratch, including the soft torrone recipe, blending the rich flavour of homemade torrone with the smooth, airy texture of semifreddo. Perfect for impressing guests or enjoying a taste of Italy at home!
You don't have to have two Thermomix bowls for this recipe, but it would certainly make your life easier! You can do the work around if not. I have written in the other instructions.
Make sure you join The Whole Scoop for fully frozen deliciousness. This course has proven very popular with my peeps, largely due I think to us teaching you how to make your own ice cream flavours and the options to create dairy free, egg free, nut free versions of ice cream that taste amazing and scoop properly. Join us now!
Need
- 6 egg yolks
- 150 Grams raw caster sugar BUY
- 100 Grams water
- 40 Grams Sambuca or Anisette
- 600 Grams cream BUY
- 1 Teaspoon vanilla bean paste BUY
- 200 Grams Soft Almond Nougat roughly chopped Recipe
-
Chocolate Sauce (optional)
- 100 Grams chocolate BUY
- 50 Grams cream BUY
Do
- 1
Double or triple line a loaf tin with cling wrap, pushing down into the tin and making sure you have plenty of overhand for easy removal. Set aside. You may have overflow, so be prepared to either make a second one or individuals. I used a silicone muffin tray for individuals. I actually prefer this option as it is a lot easier to serve.
- 2
Place egg yolks into the Thermomix bowl and insert butterfly. Whip 6 min/40°C/butterfly/speed 3/MC off.
- 3
Make a syrup with the sugar and water (either in a second Thermomix bowl, 10 min/Varoma/speed 1 ) or on the stove on a high heat until it reaches 121°C on a candy thermometer.
- 4
Add the liqueur to the syrup and stir through. Return the egg yolks bowl to the Thermomix and with the blades moving, add the syrup through the hole in the lid as the blades are moving and then whip 10 min/butterfly/speed 3/MC off.
- 5
Place the entire Thermomix bowl with the yolk mixture into the fridge until it is completely cold, at least 30 minutes.
- 6
If you have used a Thermomix bowl to make the syrup, cool this (now empty) bowl completely without washing, (in the fridge). When cold, pour in the cream and add the vanilla. Whip the cream 20-40 sec/butterfly/speed 4 or until soft peaks form. Place into the fridge until you need it. If you are working with just one Thermomix bowl, whip the cream using a handheld beater or whisk until soft peak form. Set aside in the fridge.
- 7
When the egg yolk mixture is cold, return the bowl to the Thermomix and whip 15 min/butterfly/speed 3. The volume should almost double.
- 8
Remove the butterfly and add half of the whipped cream to the egg yolks. Mix 5 sec/speed 3.
- 9
Add the remaining whipped cream and incorporate with a spatula. Add the chopped nougat and stir through.
- 10
Pour into prepared tin(s) and freeze overnight.
- 11
Prior to serving make the chocolate sauce by placing chocolate and cream into the Thermomix bowl and melting 5 min/80°C/speed 1 Blend 10 sec/speed 4 and transfer to a bottle or jug so you can drizzle onto the semifreddo when you serve.
- 12
Unmould the semifreddo, cut into slices and drizzle with plenty of the chocolate sauce. You could add more chopped torrone as a garnish, or even toasted almonds.
- 13
Serve immediately as semifreddo means semi frozen and this does not stay frozen very long.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
