Is there so much left over from that white nougat that you no longer know what to do with it? And what about the open panettone, which no one wants to eat anymore? Here is the solution! A quick and easy recipe to prepare a parfait with all the leftover nougat and panettone open during the holidays.
Don't store avocado like this: it's dangerous
Is there so much left over from that white nougat that you no longer know what to do with it? And what about the open panettone, which no one wants to eat anymore? Here is the solution! A simple recipe and quick to prepare a semifreddo with all that left over of nougat and panettone open during the holidays.
What I propose is a delicious dessert, with a soft and velvety texture, which pleases young and old, but above all allows you to recover and reuse all the leftovers of Christmas sweets, which otherwise would risk ending up in the garbage.
- half a stick (even abundant) of hard white nougat made into flakes
- 3 finely crumbled slices of panettone
- 600 g of fresh ricotta
- 3 tablespoons of acacia honey
- 15 drops of orange blossom water
- half a stick of chocolate nougat (optional)
Making this cake is very simple: combine all the ingredients in a large bowl and mix until you have obtained a homogeneous and compact mixture.
Pour everything into a plum-cake mold well lined with cling film and with a spatula (or the back of a spoon) level the surface well, then beat the bottom of the container on a hard and resistant surface to eliminate any marks of d ' air, cover with other film and place in the freezer for about 2 hours.
Take it out of the freezer 20 minutes before serving and accompany it, if you like, with melted chocolate nougat, poured onto the surface. Yours recycled semifreddo it's ready!
photos and texts: Verdiana Amorosi