Chilling time: 2 hours
Preparation time: 30 minutes
Nocino semifreddo is a delicious summer treat, ideal for outdoor lunches enjoyed leisurely in the garden, savouring the intense flavour this dessert has to offer.
1 egg · 4 egg yolks · 100 g sugar · 50 g walnuts · 7 tbsp Nocino · 200 g fresh cream · 50 g dark chocolate · 1 pinch of salt
Beat the egg and the yolks, add a pinch of salt and the sugar and whisk until the mixture turns clear and frothy; set the bowl on top of a pan of simmering water and, continuing to beat, add the Nocino.
Whip the cream and mix it with the cold zabaglione along with the coarsely chopped walnuts. Cover the bottom of 4 small 2 dl moulds with a disc of baking paper, then divide the mixture between the moulds and place in the freezer for at least 2 hours.
Place each semifreddo on a dessert plate and leave to soften at room temperature for around 15 minutes.
Melt the cubed chocolate in a bain-marie, leave to cool and pour over the desserts.
Decorate with walnuts and serve.
Taken from Ginger & Tomato