Nougat parfait with Saba sauce

Saba is a traditional Modenese condiment obtained from an ancient recipe based on cooked must.
Delicious with mature and savory cheeses, it is also used as a sauce for cream and cream ice creams. In summer, added to water, it becomes an excellent thirst-quenching drink. It is also used to keep the typical Modenese Christmas bread soft or to flavor the Modenese tortelli stuffed with Savor.

A curiosity: in addition to a glass of fresh snow, it traditionally provided a pleasant granita for children. We advise you to use it as a sugar substitute in the preparation of sweets, jams, fruit salads and as a flavoring in general.

Nougat parfait with Saba sauce

The nougat parfait is a timeless classic, one of the typical sweets of the holidays always highly appreciated by young and old. In this recipe we present an original way to bring it to the table, adding a delicate note with our Saba .

Ingredients for 10 servings:
250 gr. liquid fresh cream
n. 3 egg whites
n. 3 egg yolks
60 gr. sugar
300 gr. of Nougat
50 gr. of water
5 tablespoons of Saba

Add water and sugar and bring to a temperature of 125 C, dissolve while stirring and let it cool. Place the egg yolks in a bowl and start whipping them with an electric mixer; once the syrup of water and sugar has cooled, pour it into the bowl with the whips in action and continue to whisk until the frothy mixture is cold.
At this point add the whipped egg whites and the crumbled nougat: mix with a kitchen spatula to mix all the ingredients well. In a separate bowl, whip the very cold liquid cream with an electric mixer and add it one tablespoon at a time to the egg and sugar mixture, stirring gently from top to bottom so that it does not fall apart, then add the mixture you have obtained. in a sac-à-poche without a nozzle in which you can make a hole. Pour the mixture into the molds and place in the freezer.

When you are ready to serve the molds with the semifreddo, take them out of the freezer 20 minutes before and in the meantime prepare the Saba sauce: pour 5 tablespoons of Saba Malpighi into a saucepan and boil it until the liquid is reduces by half.
Let the Saba sauce cool and pour over the semifreddo when it is ready to be served.