Hazelnut semifreddo
Author: 
Recipe type: Dessert
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 eggs
  • 200ml double cream
  • 60 grams caster sugar
  • 50 grams toasted hazelnuts, chopped finely or ground
Instructions
  1. Separate the eggs.
  2. Whisk egg yolks and half of the sugar until white and fluffy.
  3. In another bowl whisk the cream, not too hard, just until it forms soft peaks.
  4. In a third bowl beat the egg whites, when it starts to look like foam/soft peaks, add the remaining sugar bit by bit while beating to a quite stiff meringue.
  5. Fold the egg yolks and sugar mix into the cream, followed by hazelnuts.
  6. Finally fold in the egg whites carefully to keep as much air in as possible.
  7. Divide the mix in to 6 individual molds. Freeze for at least 3 hours.
  8. Remember to take the Semifreddo out from the freezer 15 minutes before serving.
Recipe by at https://www.seasontocook.com/hazelnut-semifreddo-2/