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Rose water Nougat and Almond Semifredo

Rose water Nougat and Almond Semifredo

Rose water Nougat and Almond Semifredo 

Recipe by Megan Daniels 

2 eggs, whole
4 egg yolks
1/3 (80ml) Cup Selati Castor Snow
1 ¾ Cups Thickened cream, whipped
½ Cup (125ml) flaked almonds
1 Tbsp (15ml) rosewater
200g nougat, chopped
Sprigs of fresh mint
300g fresh Raspberries

For a berry coulis:
300g mixed berries
100g Selati Castor Snow
½ Cup (125ml) water

Grease a deep (19cm x 9cm) loaf pan. 
Line with baking paper, allowing a 5cm overhang on both long ends.
Place eggs, egg yolks and sugar in a heatproof bowl. Place bowl over a saucepan of simmering water over low heat. 
Whisk for 4 to 5 minutes or until thick and creamy. Remove from heat. 
Whisk for 4 to 5 minutes or until cool.
Transfer mixture to a large bowl. 
Gently fold in cream, almonds, rosewater and nougat. 
Pour mixture into prepared pan. 
Cover and freeze overnight or until firm.
To make the berry coulis: place the berries, sugar and water into a saucepan and cook on medium heat until the berries have cooked down and it resembles a simmering syrup. Strain and allow to cool. 
Stand at room temperature for 5 minutes before turning out onto a plate. 
Top berry coulis, mint and fresh raspberries and serve.
Selati

For best results, use Selati!
Twitter: @AlwaysGoodSA

  


 

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