Nougat Parfait

Name: Nougat Parfait
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Fresh liquid cream 1 cup; Sugar ½ cup; Egg yolks 2.5 oz; Nougat 1.5 oz; Dark chocolate 1 oz; Water 1 tbsp; Almond flavoring 1 drop; Gianduia chocolate 3.5 oz; Fresh liquid cream &frac13; cup; Almond slices to taste; Dark chocolate to taste

it es br de fr

574

Calories per serving

Energy Kcal 574
Carbohydrates g 52.7
of which sugars g 52.7
Protein g 10.3
Fats g 35.8
of which saturated fat g 17.77
Fiber g 1.3
Cholesterol mg 287
Sodium mg 40

Difficulty: Average
Prep time: 20 min
Makes: 4
Cost: Low
Note + the resting time in the freezer

PRESENTATION

Nougat semifreddo—it is just a fantastic dessert that adds a special touch to any event. I mean, straight from Northern Italy, this Italian frozen dessert gives a refreshing twist to classic torrone. You know, that nutty, honey-sweet treat you find during the holidays? You'll bite into bits of crunchy, nut-studded torrone and chunks of smooth chocolate. Seriously, it’s a tasty mix of creamy and crisp textures. Many Italians save this for Christmas, but honestly, it’s too good to keep just for winter. Really, you’ve gotta try it.

What makes this nougat semifreddo stand out? The ganache—typically a gianduia blend. And listen, it’s a rich, chocolate-hazelnut mix that melts beautifully over the top, adding a silky texture. Whether you’re wrapping up a big meal or just having a chill evening with friends, it feels really special.

Throughout Italy, you'll spot various versions of homemade nougat ice cream at family gatherings. Some folks throw in candied fruit or switch up with pistachios or almonds, especially in places like Piedmont and Lombardy. And when they load it with crunchy nuts, it's sometimes called almond nougat semifreddo. But the basics—no-churn, super easy, and soft enough to scoop right from the freezer—stay the same. It's both elegant and laid-back, which is probably why it’s a hit at so many gatherings.

And the sauce? While some desserts feel heavy after a big meal, this easy semifreddo recipe is light and cool, making it perfect for summer too. People often pair it with a shot of espresso or drizzle a little amaretto on top for extra flavor. Whether you call it torrone semifreddo or just a frozen nougat dessert, this sweet treat almost guarantees smiles all around the table. It’s a perfect example of how Italian cuisine blends tradition with a touch of indulgence, making every occasion a little more memorable. And you know what? You can’t go wrong with that.

INGREDIENTS

574

Calories per serving

for 4 parfait servings: Fresh liquid cream 1 cup (250 g); Sugar ½ cup (90 g); Egg yolks 2.5 oz (70 g); Nougat 1.5 oz (40 g); Dark chocolate 1 oz (25 g); Water 1 tbsp (25 g); Almond flavoring 1 drop

for the ganache: Gianduia chocolate 3.5 oz (100 g); Fresh liquid cream ⅓ cup (75 g)

for garnish: Almond slices to taste; Dark chocolate to taste

Preparation

How to prepare Nougat Parfait

To prepare the nougat parfait, finely chop the nougat 1 and the dark chocolate 2 with a knife. In a heavy-bottomed saucepan, pour the sugar and water 3, then heat over low heat to dissolve the sugar, stirring often.

Once the syrup has formed and starts to boil, check the temperature with a food thermometer 4. When the syrup reaches 239°F, place the egg yolks in a bowl and begin whisking them with an electric mixer; once the syrup reaches 250°F, pour it in a thin stream into the bowl with the mixer running 5 and continue whipping 6.

Turn off the mixer only when the mixture is cool, white, and frothy 7. At this point, add the previously chopped nougat 8 and dark chocolate 9.

Flavor with almond extract 10, then mix with a kitchen spatula to blend all the ingredients well 11. In a separate bowl, whip the cold liquid cream with an electric mixer 12.

Incorporate the whipped cream into the egg and sugar-based mixture, one tablespoon at a time 13, gently mixing from top to bottom to avoid deflating it 14. Transfer the obtained mixture into a piping bag without a nozzle. Place 4 pastry rings of 3 inches in diameter and 1.75 inches in height on a baking sheet with parchment paper. Line them with an acetate strip higher than the edge (alternatively, you can also use baking parchment) 15.

Fill the pastry rings with the piping bag until reaching the edge 16. Once ready 17, smooth the surface well and put them in the freezer for at least a night. Shortly before serving, prepare the gianduja ganache: heat the cream in a saucepan 18.

Once hot, add the chopped gianduja chocolate 19 and mix with a hand whisk until completely melted 20. Transfer the ganache to a container and let it cool 21.

After cooling, remove the parfait from the freezer: gently pull the acetate strip with which they were lined 22 and then remove the acetate strip that wraps them 23. Use a vegetable peeler to create thin chocolate curls for decoration 34.

Place the parfait on a serving plate 25 and garnish it as desired with the prepared gianduja ganache 26; finally, sprinkle sliced almonds and chocolate curls on the surface as desired: your nougat parfait is ready to be served and enjoyed 27!