Bengal x Italy
Nolen gur semifreddo
Bengal waits all year for nolen gur. Freezing it into a semifreddo is how you make winter last.
400 minTime
3 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original226kcalsame
3 gproteinsame
0 gfibresame
400minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Line a loaf tin with cling film, leaving extra hanging over the sides.
- 2Whisk the yolks, 100 g nolen gur and salt in a heatproof bowl set over a pan of barely simmering water for 6 to 8 minutes, until thick, pale and hot to the touch.
- 3Take the bowl off the heat and keep whisking for 5 minutes until cool.
- 4Whip the cream to soft peaks and fold it into the gur mixture in 3 additions. Pour into the tin and freeze for 6 hours.
- 5Toast the almonds in a dry pan on medium low heat for 4 minutes and chop. Warm the remaining gur on low heat for 30 seconds.
- 6Lift out the semifreddo, rest 5 minutes and slice with a knife dipped in hot water. Drizzle with gur and scatter almonds.
Serve it like this
Lay a thick slice flat on a chilled plate, drizzle warm nolen gur across it in thin lines and scatter toasted almonds along one side.