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Megans Cookin: Almond Nougat Semifreddo with Bittersweet Chocolate Sauce

Friday, September 5, 2008

Almond Nougat Semifreddo with Bittersweet Chocolate Sauce

Torrino Classico

I'm headed to Bodega Bay again.

This time it's Family Party Time. It's the MIL's birthday and the whole family is getting together for a weekend of fun and food.
It kicks off with a casual dinner Friday night.

Saturday is filled with golf for the guys,
A nature walk for the kids,
and a big BBQ on the beach including a bohemian hunt.

The big celebration is Saturday night when we have the wine pairing dinner.
A different member of the family is responsible for a different course
and a wine to pair with it.

Here's a sample of the menu!

Bolinhos de Bacalhau with Molho Maionese
Mumm Napa NV Blanc de Noirs Champagne
Napa Valley

First Course
Grilled Prosciutto Wrapped Peaches with Baby Greens,
Macadamia Nuts, Goat Cheese and Wild Flower Honey Vinaigrette
Murphy Goode 2006 Fume Blanc
Sonoma County

Second Course
Cedar-Planked Salmon with Fresh Pineapple-Mango Salsa on Spiced Couscous
Belvedere 2005 Chardonnay
Healdsburg Ranches
Sonoma County

Third Course
Wild Boar Tortellini in Lemon-butter Sauce
Blackstone 2004 Pinot Noir
Sonoma Coast
Sonoma County

Finely chopped nougat lines the bottom of a loaf pan

That's a little peek at half the menu. There are six courses plus an Intermezzo.

Stay tuned and I'll bring you pictures of the dinner. So what is my contribution to the dinner?

I have the dessert!
And I'm using my Torrone classico to make an Almond Nougat Semifreddo.

Chopped Bittersweet Chocolate layer

The egg yolk mixture

The semifreddo consists of three components. The first is egg yolks and sugar mixed and tempered with warm milk. Then the custard is warmed to 165 degrees and then plunged into a an ice water bath to stop the cooking. Then more nougat and amaretto is mixed in.

Cooled custard poured on beaten egg whites

The second component is the egg whites. Beat till stiff peaks form. Then pour the custard over the top of the beaten egg whites and fold till combined.

Whipped Cream

Whip the cream till stiff peaks form. Theres alot of whipping going on here and many bowls have been used. Have you noticed all the bowls that I used? There is a different bowl in each picture but the results are worth the few dishes to wash!!!

The final product upside down

Pour mixture into a plastic wrap lined loaf pan.
After freezing for 6 hours or till firm, you just flip it over and slice.

Serve with chocolate sauce

Here is a feeble attempt at a slice of my semifreddo. Lets just call this bad photo Friday.I'll show you a better picture from the dinner party.
We're going partying! Stay Tuned.




Blogger Teresa Cordero Cordell said...

Yum! I can hardly wait to try it. Sounds absolutely decadent. Thanks Meg, good post. BTY, your picture looks just fine.

September 5, 2008 at 9:29 AM  
Blogger glamah16 said...

Thats some spread you guys are going to have. I want pictures.

September 5, 2008 at 9:32 AM  
Blogger April said...

Oh, it looks fantastic! I can't wait to see the pics from the weekend!

September 5, 2008 at 9:59 AM  
Blogger Shari said...

Can I come too?!? What a great idea. I'm wondering what the bohemian hunt is...sounds fun!

September 5, 2008 at 1:27 PM  
Blogger Carla said...

I keep picking you because you are that awesome

September 6, 2008 at 7:55 AM  
Blogger Proud Italian Cook said...

Can I sneak in on your party?

September 7, 2008 at 6:21 PM  
Blogger Katherine Roberts Aucoin said...

What an amazing dish for a grand celebration! This is definitely a keeper...I can't wait to try it during the holidays.

September 9, 2008 at 7:03 AM  
Blogger Gigi said...

wow, this desserts looks decadent and super delicious!

September 9, 2008 at 10:02 AM  

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