Frozen Desserts from Nigellissima


One of my favourite chapters in Nigella Lawson’s new book Nigellissima is the one entitled “Sweet Things”, not least of all because it is full of recipes that look and taste incredibly impressive but take very little effort.

For example, the luscious Coffee Ice Cream you see in the photographs above contains four ingredients, requires no churning and takes less than five minutes to put together. You then simply pop it in the freezer, and six hours later, you have ambrosia. This is seriously grown up ice cream, with a rich smooth texture and deep coffee flavours.

Meringue Gelato Cake with Chocolate Sauce

Meringue Gelato Cake with Chocolate Sauce

Or try Nigella’s Meringue Gelato Cake with Chocolate Sauce (my version above). Again, there are four ingredients (aside from the optional raspberries and make-ahead chocolate sauce) and the recipe takes hardly any time to make aside from the freezing.

Nigella calls for dark chocolate but I used milk chocolate instead. While I appreciate the contrast of the dark chocolate with sweet raspberries would be absolutely delicious, I am the only one in our house who will eat dark chocolate so I used a very high quality milk chocolate from Hotel Chocolat instead.

Meringue Gelato Cake slice

Meringue Gelato Cake with Chocolate Sauce

I would happily serve this very special dessert at a dinner party. The fact it is make ahead and so easy to serve straight from the freezer makes it perfect for stress-free entertaining.

We also enjoyed Nigella’s Double Amaretto Semifreddo with Golden-Gleaming Sauce.

Double Amaretto Semifreddo

Double Amaretto Semifreddo with Golden Gleaming Sauce

My version of this dessert is not as beautiful as the one in the book, partly because I attempted to make it in heart shaped Le Creuset ramekins instead of dariole moulds. Although it seemed it at the time, this was not a good idea. Having said that, the slightly haphazard appearance of our dessert did not affect its gorgeous flavour. The crunchy Amaretti biscuits were the perfect foil to the creaminess of the semifreddo, and the sticky sweet apricot and Amaretto liqueur sauce complimented it perfectly. (Sadly there is no on-line link to this recipe.)

I really am enjoying working my way through the recipes in Nigellissima, a lovely cookbook with lots of very delicious, easy to make Italian inspired recipes. Nigellissima is widely available in the UK and is due to be released in February in Canada and the US.




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Article by April Harris

April has written 1291 great articles for us.
April is a writer, recipe developer, frequent traveller and blogger sharing travel, food, and style. Based in the south of England, April is a British Canadian who is passionate about family, hearth and home, healthy living (with treats!) and the transformative power of travel.
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