“Torrone” is a kind of hard nougat: in Italy we use to have Torrone or Torroncini (when small size) especially during Christmas time. We usually have some torrone leftover after Christmas, so this is an easy way to make a dessert with it.
It does not matter if you have a pistachios or almond or hazelnut torrone: the most important thing is that is has to be hard torrone.
When it comes to a semifreddo, the most traditional recipes call for an Italian meringue, but for some of us this is objectively a strong challenge. So we are going to propose you an easy version of the semifreddo.
You will appreciate very much this recipe: the only negative thing is that you will have to wait a couple of hours before having it… Being patient will pay you back!
It’s ok if you have any torroncini with chocolate wrapping: in that case do not add any extra chocolate to the recipe.
Use the food processor to crumble the hard nougat, but if you like to have large nougat chunks use a knife: it is up to your preferences.
We advise to line the molders with clingfilm in order to easily pull out the semifreddo after freezing.
Serve the semifreddo with a chocolate or a caramel sauce or just with a crumble made with some dark chocolate and hazelnut/almonds or even some hard nougat pieces coarsely chopped.
Serves 6
- 120 g hard nougat (almond or hazelnuts or other)
- 200 g ricotta cheese
- 250 g whipping cream
- 40 g dark or milk chocolate, to your taste
- 80 g confectioners sugar
- 1 orange
- 6 muffin single tins
We advise to use a food processor for the nougat to get a fine texture.
Finally stir in the whipped cream, gently, until well combined.
If you have the semifreddo later or the day after, let it defrost for a while before serving.
Enjoy!
