Frozen dessert, in the middle of February? Yep. I know it’s not right, but it’s okay. Sometimes we need a bit of cooling down after all the hearty winter stews and soups. I can not think of a better way than to whip up some frosty dessert. In this case Semifreddo.
Toast some hazelnuts, grind or chop them finely and fold in to a ice cream like batter. Pop it in the freezer for a few hours. Find something else to do while you wait, maybe read that book for book club. Or prepare dinner. What ever you do, make sure you give the dessert enough time to freeze.
About 15 minutes before serving the Semifreddo, take it out from the freezer to let it soften a little. This will be the perfect time to make some chocolate sauce to drizzle on top or serve on the side. You could also serve toffee sauce or some nice tart berries to cut through the sweetness. I leave that up to you to decide.
- 2 eggs
- 200ml double cream
- 60 grams caster sugar
- 50 grams toasted hazelnuts, chopped finely or ground
- Separate the eggs.
- Whisk egg yolks and half of the sugar until white and fluffy.
- In another bowl whisk the cream, not too hard, just until it forms soft peaks.
- 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.
- Fold the egg yolks and sugar mix into the cream, followed by hazelnuts.
- Finally fold in the egg whites carefully to keep as much air in as possible.
- Divide the mix in to 6 individual molds. Freeze for at least 3 hours.
- Remember to take the Semifreddo out from the freezer 15 minutes before serving.
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