Nougat and saffron gold parfait, red fruit coulis

T3002_Semifreddo al torrone e oro di zafferano, coulis di frutti rossi

Salsa allo zafferano linea Sugosi® Surgital

Ingredients for 4 people

For the nougat parfait:
200g fresh cream
200g nougat
200g of Sugosi® Saffron Sauce
50g icing sugar
2 egg yolks
15g food gelatine

For the red fruit coulis:
50g raspberries
50g redcurrants
Icing sugar to taste
Lime zest to taste

For the garnish:
Berries to taste
Quality dark chocolate to taste
Gold flakes

Procedure

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.

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