Torrone Semifreddo
Recipe from Food & Wine

Torrone is an Italian nougat made with honey, egg whites, sugar, and nuts. It can be soft and chewy or hard and crunchy. The recipe here calls for folding crunchy store-bought nougat into whipped cream and honey, then freezing the mixture. What emerges is an utterly delicious, wonderfully simple ice cream-like dessert.


Torrone Semifreddo
Francesco Lagnese

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Servings: 8
Prep Time: 15 mins
Total Time: 15 mins
Related Categories: Desserts, European Cuisine, Italian Cuisine, Italian Desserts
 
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Ingredients
  • 2  cups
    heavy cream
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  • 1/4  cup
    acacia honey
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  • 1/2  pound
    hard hazelnut or almond torrone, finely chopped
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  •  
    Warm hot fudge sauce, for serving
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Directions
1.
In a large bowl, whip the cream with the honey until firm. Fold in the chopped torrone. Transfer the mixture to a large, deep plastic container and press a piece of plastic wrap directly on the surface. Freeze until firm, at least 6 hours.
2.
Spoon the semifreddo into bowls, drizzle with hot fudge sauce, and serve.

MAKE AHEAD
The semifreddo can be frozen for up to 2 days. Let soften for 15 minutes in the refrigerator before serving.
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