White Chocolate and Nougat Semifreddo

This delicious white chocolate and nougat semifreddo is a lovely summer ice-cream dessert or perfect for your Christmas table or Valentine's Day. You can prepare this a few days in advance, because it is perfectly to freeze. When planning a special occasion, you don't always want to drain yourself with all the things to do on the last day. This is once again why it is such a lovely recipe. Prepare it a few days in advance and keep going with the rest of all the tasks. I have made this lovely recipe for a special Valentine's Day Sunday Lunch dessert while working at a beautiful venue. I remember a couple calling me out of the kitchen to their table to specially thank me for this lovely dessert. This is the reason why I have decided to share this with you. If you have a lovely rose plant in your garden - it doesn't matter which colour - keep a few of the petals nearby to garnish this lovely dessert. It is of importance to use a good quality chocolate in this semifreddo. When working with chocolate never use a cheap type. It just makes the world of difference when using a good quality. You can taste the quality inside the semifreddo. As for the rosewater: Personally for me add enough so that you can actually taste the hint of rosewater too. It is no use to use this as a flavour but you can't taste it. Rosewater you can find at your nearest pharmacy but I also saw it recently at a Pick a Pay store. If you like this recipe, try the Chocolate and Glazed Cherrie Semifreddo.

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Serves: 8 Prep time: 30 Minutes Cook time: 0 Minutes Ready in: 30 Minutes

Nutrition: Calories 227 Carbs: 11g Protein: 3g Fat: 18g

Ingredients:

300 g white chocolate, chopped

two third cup of butter

6 eggs, separated

¼ cup caster sugar

250 ml cream

60-100 ml rose water

100 g almond nougat, chopped

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Instructions:

Line 2 bread tins with plastic wrap.Ensure the plastic wrap is over the edges and folded well in the bread tins so that the shape is beautiful and will look good once turned out.

Place the chocolate and the butter in a stainless steel bowl over a saucepan with simmering water. (¼ full). Do not let the water cover the bowl. Whisk until the chocolate and water are melted and mix it well.Take off the heat and keep aside.

With an electrical beater, beat the egg yolks and 2 tablespoons of the caster sugar until light and fluffy (approximately 5 minutes) .

Whisk the melted chocolate mixture into the egg mixture until it is well incorporated.Add the cream.

In a separate bowl, whisk the egg whites until soft peak stage. Add the rest of the sugar little by little and whisk until the egg whites are thick and shiny.

Fold the egg whites mixture into the chocolate mixture.

Add the rose water and nougat pieces last and mix it until well incorporated.

Pour the mixture into the prepared bread tins.Cover with plastic wrap and freeze overnight.

Turn them out and cut into slices.

Garnish with sugared rose petals or plain rose petals and little nougat pieces .

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