Semifreddo of Alicante nougat with brandy. Harvesting recipe

When I discovered this recipe for Alicante nougat semi-cold in brandy in Lecturas magazine, I knew I was going to make it soon, due to its attractive appearance and also to take advantage of the remains of nougat that always remain. It bothers me a lot not to take advantage of any ingredient, and you?

Sometimes we get complicated making sophisticated cakes and this one, so easy to make, has nothing to envy. We all liked it very much, because the mixture of Alicante nougat and chocolate is delicious. So much so that when the time comes to buy it, I plan to save some tablets so that I can repeat it a few more times.


For 8 people
  • Egg 2
  • Whipped cream 200 ml
  • Sugar 40 g
  • Alicante nougat 200 g
  • Dark chocolate fondant 100 g
  • Brandy tablespoons 2
  • Pinch

How to make semifreddo of nougat from Alicante to brandy

Difficulty: easy
  • Total time 30 m
  • Elaboration 30 m
  • Repose 4 h

We start by chopping nougat and chocolate. We reserve them. We separate the whites from the yolks. We mount the egg whites until stiff with a pinch of salt, using the electric rods. We reserve them too.

In another bowl, beat the yolks with the sugar until the mixture blanches, add the brandy and mix. We incorporate the whipped cream and mix making enveloping movements from bottom to top, so as not to lose volume. We also add the whites and mix the same.

We line a mold of plum-cake with transparent film. We pour a layer of the previous cream in the bottom and cover with another layer of the mixture of nougat and chocolate. We repeat, alternating layers, until we finish with a layer of nougat and chocolate.

Cover with plastic wrap and leave it for at least four hours in the freezer, better overnight. Remove from the freezer fifteen minutes before serving and decorate to taste. In my case, I sprinkled with a little more nougat and chopped chocolate.

With what to accompany the semifreddo of nougat from Alicante to brandy

As I have explained, I served this recipe of Alicante nougat semi-cold with brandy sprinkled with nougat and chopped chocolate, but I think that with a melted chocolate sauce, very hot, it must be delicious, in this way a spectacular cold contrast would be achieved -hot.

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