Walnut Semifreddo.

DI Chiara Maci | 1 Apr 2019


Semifreddo with walnuts and nougat.

A fairly simple recipe that will make you look great with your guests.

Prepare it in time because it needs to rest in the freezer.

Delicious and fresh.

A must do.



200g of uncoated nougat

50g of dark chocolate flakes

200ml of fresh cream

3 yolks

90g of sugar

80ml of water

Half bean of vanilla

100g of walnuts


– Cut the nougat into pieces and chop it into a mixer (abound easily at will).

– Heat water and sugar in a saucepan, stirring until it is melted.

– In the meantime, whip the egg yolks with electric whisks or with a planetary mixer and, as soon as the syrup of water and sugar boils, add it gradually (if you have a thermometer, when it reaches a temperature of 121c). Continue to blend until cool.

– Add the crumbled nougat, the dark chocolate flakes and the walnuts, chopped roughtly with a knife.

– Take another bowl and whip the cream.

– Incorporate it to the first mixture, stirring from bottom to top so that it won’t deflate.

– Cover a 23×11 cm aluminum plum cake mold with transparent film. Place whole walnuts on the base then pour the mixture in it.

– Leave in the freezer for at least 6 hours. If you make it the night before, it will be perfect.

– Turn it out helping yourself with the film and serve the walnut semifreddo.

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