Semifreddo with nougat and red fruit

Output: 12

Preparation time: 20 minutes

Freezing time : 2 hours

Ingredients

• 170 g (6 oz) sugar
• 30 g (1 oz) honey
• 4 eggs, yolks and whites separated
• 250 gr (9 oz) 35% M.F. cream
• 60 ml (4 tbsp.) dried apricot and cranberry mixture
• 60 ml (4 tbsp.) nougat chips
• 1 lemon, zest
• 45 ml (3 tablespoons) whisky
• 1 pinch salt

Preparation

1. In a bowl, using a hand mixer, combine 120 g (4 oz.) sugar and honey.
2. Add the yolks and beat at high speed for 5 to 7 minutes. Set aside.
3. In another bowl, using the hand mixer, whip the cream. When firm, add the dried fruit, nougat and lemon zest and set aside.
4. In another bowl, using the hand mixer, start whipping the egg whites with the pinch of salt, and gradually fold in the remaining sugar (50 gr (1 ¾ oz)), then the whisky. Continue whisking until you obtain a smooth, glossy, firm meringue.
5. Using a spatula, gently fold the whipped cream into the prepared egg yolk mixture, then fold in the whipped egg whites.
6. Line small cookie cutters or ramekins with parchment paper and fill with the mixture. Set aside in the freezer for at least 2 hours.