Hazelnut Semifreddo
Serves: 5
Amie Torphy
1 January 1970
Based on User reviews:
44
Spice
53
Sweetness
58
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Sugar2 cups
Heavy Cream (whipped)3 cup
Egg White (*)1 tsp
Pure Vanilla Extract200 g
Semisweet Chocolate3 cup
Light Corn Syrup1 cup
Water (hot)Directions:
1
Grease a 10-inch spring form pan and line with parchment paper
2
In a food processor grind the hazelnuts and 3/4 cup sugar together, pulsing to avoid over blending so it does not become a paste
3
Whip the cream using a mixer fitted with a whisk attachment or a hand mixer, until fluffy, soft peaks
4
Transfer to the refrigerator
5
In a clean dry bowl, whip the egg whites until soft peaks form
6
Add the vanilla extract and 1/4 cup sugar and continue whipping until glossy and stiff, about 30 seconds more
7
Fold into the whipped cream, then fold in the ground nut mixture
8
Spoon the mixture into the spring form pan
9
Smooth the top
10
Freeze at least 4 hours or overnight
11
Warm Glossy Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water
12
Stir constantly until melted, then whisk in the corn syrup and water
13
Whisk until smooth and shiny
14
When ready to eat, remove the collar and serve frozen with chocolate sauce
15
*RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness
16
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell