8 Serves
780 Mins
Separate the egg yolks into a bowl and whisk them until smooth.
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FrenchVitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
40 µg / 400 µgCalcium
87 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
71 mg / 420 mgPhosphorus
77 mg / 1,250 mgPotassium
514 mg / 4,700 mgSodium
400 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
2 g / 28 gSugar
21 g / 50 gSaturated Fat
7 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Whip the heavy cream in a separate bowl until it forms soft peaks, then keep it chilled.
Heat the sugar with a small amount of water in a saucepan until it reaches 115°C, then slowly stream the syrup into the yolks while whisking until the mixture cools and thickens.
Fold the whipped cream and chopped torrone into the cooled yolk mixture until evenly combined.
Line the loaf pan with plastic wrap, fill it with the semifreddo mixture, cover, and freeze overnight until firm.
8
g20
g4
g
American