Today, on Foodlovers TV, Helen Jackson makes a delicious Raspberry and Nougat Semifreddo. There aren’t too many ingredients required for this one.
2 egg yolks
1/3 cup sugar
1/3 cup manuka honey
Splash of vanilla
1 1/2 cups cream
Start off with separating the eggs and leaving only the egg yolks in the bowl. Add sugar and honey. Add a splash of vanilla.
Place the bowl on a saucepan on stove while continuously whisking to create a thick, creamy consistency. Once you have a thick consistency, remove from stove and keep stirring while the bowl cools.
Beat cream in a separate bowl to create soft peaks. Put bowl to one side.
Fold in raspberries, nougat and cream into the original bowl of egg mixture.
Line a 25cm loaf pan with cling wrap. Pour mixture into the pan and smooth over on top. Fold in the plastic and pop into a freezer overnight or for 2-3 nights.
Once frozen, remove from freezer. Place semifreddo onto a platter. Decorate with fresh raspberries and serve.