Gumdrop And Pistachio Nougat Recipes

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CHOCOLATE, PISTACHIO & NOUGAT SEMIFREDDO



Chocolate, pistachio & nougat semifreddo image

This traditional Italian ice cream bar is the perfect solution for an effortless frozen, creamy dessert

Provided by Good Food team

Categories     Dessert

Time 30m

Number Of Ingredients 7

butter , for the tin
75g golden caster sugar
4 medium eggs
250g dark chocolate , finely chopped
450ml double cream
140g hard nougat or torrone, chopped into 0.5cm chunks
50g pistachio , roughly chopped

Steps:

  • Butter and line a 900g/2lb loaf tin with cling film. Bring a pan of water to a gentle simmer. Put the sugar and eggs in a heatproof bowl, then place over the simmering water and whisk until pale, thick and doubled in volume. Remove from the heat, plunge the bottom of the bowl into cold water and continue whisking until the mixture is cool.
  • Melt the chocolate in the microwave on Low, stir, then fold into the egg mixture. Whip the cream to soft peaks and fold into the chocolate egg mixture with the nougat and pistachios.
  • Pour the mixture into the loaf tin, smooth the surface with a spoon, then cover and freeze until firm. This can be done up to 2 weeks ahead. To serve, turn out onto a serving dish, remove the cling film and leave in the fridge for 15 mins to soften slightly before slicing.

Nutrition Facts : Calories 490 calories, Fat 37 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

EASY PISTACHIO-CRANBERRY NOUGAT



Easy Pistachio-Cranberry Nougat image

Nougat is a classic Mediterranean confection that normally requires fussing over a pot of molten sugar with a candy thermometer. Our express version is as simple to make as rice-cereal treats and the result is an elegant treat with a soft, taffy-like chew.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Time 2h15m

Yield Makes about 32 pieces

Number Of Ingredients 6

Nonstick cooking spray, for pan
1 cup dry milk powder, plus more for dusting
1 stick unsalted butter
1 bag (10 ounces) mini marshmallows, or full-size marshmallows, cut into pieces
3/4 cup dried cranberries
3/4 cup pistachios

Steps:

  • Spray an 8-inch square baking pan with cooking spray; line with parchment, leaving a 2-inch overhang on two sides. Spray parchment and dust with milk powder. Melt butter in a medium saucepan over medium heat. Add marshmallows and cook, stirring, until melted, about 2 minutes.
  • Stir in milk powder, then cranberries and pistachios. Transfer to prepared pan, pressing or spreading to evenly fill. Lightly dust top with more milk powder. Let stand until set, at least 2 hours.
  • Use overhangs to lift nougat out of pan. Cut as desired (we made strips slightly less than 1/2 inch wide, then cut them in half again to create about 4-by-3/4-by 1/2-inch pieces). Store between layers of parchment or waxed paper at room temperature in an airtight container up to 2 weeks.

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