Nut torte with Graubünden Röteli semifreddo
Ingredients
- 1 fresh egg yolks
- 0.5 vanilla pod, cut open lengthways, seeds scraped out; only use the seeds
- 1 tsp sugar
- 2 tbsp Bündner Röteli (Graubünden liqueur) or Kirsch
- 1 fresh egg white
- 1.8 dl full cream, whipped until stiff
- 0.5 Engadine nut tart (approx. 225 g)
- Utensils
- For a cake tin approx. 20 cm diameter, brushed with a little oil and lined with cling film
Total time: 4hr 25m
Preparation Time: 25m
Servings
For
4 people
Nutritional Information
Contains 342 Kcal, 5g Protein, 25g Carbohydrates, 24g Fat
Ingredients
- 1 fresh egg yolks
- 0.5 vanilla pod, cut open lengthways, seeds scraped out; only use the seeds
- 1 tsp sugar
- 2 tbsp Bündner Röteli (Graubünden liqueur) or Kirsch
- 1 fresh egg white
- 1.8 dl full cream, whipped until stiff
- 0.5 Engadine nut tart (approx. 225 g)
- Utensils
- For a cake tin approx. 20 cm diameter, brushed with a little oil and lined with cling film
Instructions
- In a bowl, beat the egg yolk and sugar until light and frothy, stir in the vanilla and Röteli. Carefully fold the cream into the mixture. Beat the egg whites until stiff, add the sugar, continue beating until the egg whites turn glossy and carefully fold into the mixture. Spoon the mixture into the prepared cake tin, cover and freeze for approx. 4 hrs.
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Serve:
Turn the semifreddo out onto a board, remove the cling film. Cut the semifreddo into slices and serve each slice with one slice of the Graubünden nut torte. Serve with fresh lemon balm or dried cherries (e.g. Fine Food Bing Cherries), if liked.
