Nougat Semifreddo With Orange Honey Syrup

• 1 None vanilla bean, halved lengthwise, beans scraped out
• 3 None large eggs, separated
• 1/3 cup granulated sugar
• 1 2/3 cups heavy cream
• 7 oz nougat, finely chopped
• 2/3 cup toasted pistachios, coarsely chopped
• 1 tbsp honey
• None None Orange Honey Syrup
• 3/4 cup honey
• 1 tbsp orange zest
• 2 tbsp orange juice

1. Whisk together vanilla bean seeds, egg yolks and sugar until thick and creamy. Whip heavy cream to soft peaks then fold in. Whip egg whites to soft peaks. Fold in 1/2. Fold in nougat, pistachios and honey then fold in remaining egg whites. Transfer to an 8x4 inch loaf pan. Cover with foil and freeze for 3 hours, or until firm.
2. Meanwhile, to make orange honey syrup, bring all ingredients to a boil. Reduce heat and simmer for 2 mins.
3. Let semifreddo sit at room temperature for 10 mins to soften slightly before serving with syrup.

vanilla bean, eggs, sugar, heavy cream, nougat, pistachios, honey, syrup, honey, orange zest, orange juice

Taken from recipes-plus.com/api/v2.0/recipes/33914 (may not work)