Raspberry and nougat semi-freddo
By: James Martin From: James Martin: Sweet
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Raspberry and nougat semi-freddo
- Prep time:
- 35 mins, plus freezing overnight
- Cook time:
- Serves:
- 6
From James Martin, a seductive ice cream swirled with rapsberries and crunchy nuggets of honey-flavoured nougat
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Ingredients
- oil, for greasing
- 4 Eggs
- 4 tbsp caster sugar
- 325g Mascarpone
- 100g nougat, chopped into small pieces
- 100g Raspberries
- sprigs Mint, to decorate
For the raspberry sauce:
- 200g Raspberries
- 2 tbsp icing sugar
- 1 tbsp water
Method
1. Lightly grease a loaf tin and line with cling film.2. Separate the eggs yolks from the whites and put into two separate large bowls.
3. Add the sugar to the egg yolks and beat until smooth and fluffy.
4. Beat in the mascarpone cheese until thoroughly mixed.
5. Fold in the chopped nougat.
6. Using clean beaters, whisk the egg whites until stiff. Using a metal spoon, fold them carefully into the mascarpone mixture.
7. Fold in the raspberries.
8. Pour the mixture into the lined loaf tin and freeze until set, overnight if possible.
9. To make the raspberry sauce, put the ingredients in a food processor and whizz to a pulp. Push through a fine sieve, pressing well with the back of a wooden spoon to extract the seeds.
8. Turn out the ice cream onto a dish. Serve sliced with a little raspberry sauce and a mint sprig.
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Latest Comment
I made this exactley as stated and although it tasted very good all the raspberries and nougat were at the top and not running through as in the picture but as I said tasted delicious.
I made this exactley as stated and although it tasted very good all the raspberries and nougat were at the top and not running through as in the picture but as I said tasted delicious.
The mixture is delicious, can't wait to try the frozen dessert. I substituted nougart with tahini with pistachio as this was the closest I could find in our local supermarket, in the UAE