Semifreddo with nougat and cashew toffee
Restaurant Riviera


Ingredients (serves 10)
4 egg yolks
60 gm. muscat
30 gm. nougat
250 gm. liquid cream
80 gm. brown sugar
600 gm. whipped cream
30 gm. Cointreau
200 gm. cashew toffee
100 gm. pistachio paste
150 gm. cooking chocolate


Preparation
Melt and warm the nougat and 150 g. liquid cream in a saucepan over a low heat. Beat the egg yolks with the muscat, Cointreau and brown sugar. Add half the whipped cream, then add the melted nougat. Blend well and add the remaining whipped cream. Make a thin layer of crumbled cashew toffee on the bottom of the moulds, pour in the semifreddo and put in the freezer for 3 hours. Soften the pistachio paste with a little liquid cream to make a thick sauce. Melt the chocolate. Make a pattern on the plate with the melted chocolate, decorate with the pistachio sauce and crumbled toffee and lay two slices of semifreddo on top.



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