Rinse the Sugosi® Saffron Sauce and dissolve the gelatine in it.
Whip the egg yolks with the sugar, add the Sugosi® Saffron Sauce, and add the chopped hard nougat.
Whip the fresh cream and gently incorporate it into the previously obtained cream.
Pour into moulds and leave in the freezer.
Blend the red fruits with the sugar and lime zest then strain through a sieve.
Melt the chocolate and make a decoration to taste.
Serve the nougat semifreddo with the coulis, berries, gold flakes and dark chocolate garnish.
SUGGESTIONS:
In this preparation, the right balance between the sweetness of the nougat and the tanginess of the Sugosi® Saffron Sauce is essential.
To achieve this, either sweet or savoury nougat can be added, depending on the balance you wish to achieve.
