Cranberry And Pistachio Nougat Semifreddo

1. 1

   Line a 9x4 inch loaf pan with parchment paper.

2. 2

   Combine custard and sugar. Transfer to an ice cream machine and churn according to manufacturer's instructions. Alternatively, pour into a shallow container and freeze for 2 hours, until firm.

3. 3

   Fold whipped cream, nougat and cranberries into churned custard. Transfer to prepared loaf pan and smooth surface. Cover with foil and freeze overnight.

4. 4

   To serve, gently dip side and base of loaf pan into hot water. Carefully invert semifreddo onto a serving plate then cut into slices. Let stand at room temperature for 10 mins, to soften slightly, before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.