Nougat semifreddo with orange-honey syrup

Ingredients for 5 servings:

• 1 vanilla pod(s)
• 3 egg whites
• 3 egg yolks
• 60 g sugar
• 400 g cream
• 200 g nougat, finely chopped
• 50 g pistachios, unsalted
• 1 tbsp orange peel (organic), finely grated
• 90 g honey
• 4 tbsp orange juice, freshly squeezed

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Split the vanilla pod lengthwise and scrape out the seeds. Mix with the egg yolks and sugar until smooth. Whisk the cream until stiff and carefully fold into the egg yolk and sugar mixture. Whisk the egg whites until stiff and fold half of them into the cream. Fold in the nougat, pistachios, and the remaining egg whites. Cover the mixture with cling film and place it in the freezer for 3 hours. I recommend stirring it every hour. In the meantime, prepare the orange and honey syrup. Caramelize the honey, add the orange zest and juice, and simmer over low heat for about 2 minutes. Arrange the semifreddo and the syrup decoratively, ideally in dessert glasses. If you don’t like pistachios, you can leave them out; it will taste just as good without them.