TORRONE SEMIFREDDO
This frozen dessert gets its nougatlike texture from egg whites folded into whipped cream. The crunch, meanwhile, is compliments of equal parts caramelized hazelnuts and chopped bittersweet chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Bring 3/4 cup sugar and 1 tablespoon water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Wash down side of pan with a wet pastry brush, and cook until sugar starts to turn golden around edge. Swirl pan, and continue to cook until golden throughout. Remove from heat, and stir in nuts. Pour mixture onto a rimmed baking sheet, and let cool completely, about 30 minutes. Roughly chop nuts. Nuts can be stored up to 1 week.
- Bring remaining 1 1/4 cups sugar and 1/4 cup water to a boil, stirring. Wash down side of pan with a wet pastry brush, and cook, without stirring, until a candy thermometer registers 238 degrees, about 5 minutes.
- Meanwhile, beat together egg whites and salt until soft peaks form. Add sugar syrup in a slow, steady stream down side of bowl. Beat until meringue is stiff, glossy, and cool, about 5 minutes.
- Beat together cream and vanilla until stiff peaks form. Fold one-third of the whipped cream into meringue. Fold in remaining whipped cream along with nuts and chocolate.
- Line a 5-by-10-inch loaf pan with plastic wrap. Pour in mixture, cover with plastic wrap, and freeze until hard enough to slice, at least 8 hours and up to 2 days. To serve, remove plastic wrap and invert onto a serving platter. Slice with a serrated knife.
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AMAR MIF
[email protected]This recipe is a keeper! The torrone semifreddo was delicious and everyone loved it. I will definitely be making this again.
Nancy Rabatoko
[email protected]This was my first time making torrone semifreddo and it was a disaster. The recipe was unclear and the result was inedible.
Eamin Ahmed
[email protected]This recipe was a bit too complicated for me. I think I would have preferred a simpler recipe.
Preyansh Budhathoki
[email protected]The torrone semifreddo was a bit too icy for my taste. I think I would have preferred it if it had been churned more.
Robert Neal
[email protected]This torrone semifreddo was a bit too sweet for my taste. I think I would have preferred it with less sugar.
K F
[email protected]This was my first time making torrone semifreddo and it turned out great! The recipe was easy to follow and the result was delicious. I will definitely be making this again.
Sheeraz BAloch
[email protected]I was a bit skeptical about this recipe, but I'm glad I tried it. The torrone semifreddo was amazing! It was so creamy and flavorful. I will definitely be making this again.
Maxwell Eltino
[email protected]This recipe was a bit more challenging than I expected, but the end result was worth it. The torrone semifreddo was absolutely delicious! The flavor was rich and complex, and the texture was smooth and creamy.
Marshall Richardson
[email protected]This was a great recipe! The torrone semifreddo was easy to make and turned out delicious. I loved the combination of the torrone and the creamy custard.
Rose ann Hevican
[email protected]I'm not a big fan of torrone, but this semifreddo was surprisingly good. The texture was smooth and creamy, and the flavor was just sweet enough. I would definitely make this again.
The Gamer and the Vloges with kriss
[email protected]Loved this recipe! The torrone semifreddo turned out perfect. It was so light and fluffy, and the flavor was incredible. Will definitely be making this again.
Baten Khan
[email protected]This recipe was easy to follow and the result was amazing! The torrone semifreddo was so creamy and flavorful. I will definitely be making this again.
Rosid Ahmed
[email protected]This torrone semifreddo was a delight! It had the perfect balance of sweetness and nuttiness, and the texture was smooth and creamy. It was a hit with my family and friends.