Hazelnut Semifreddo
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup hazelnuts, blanched -- toasted and cooled
(or substitute macadamia nuts)
1 cup sugar
2 cups heavy cream -- whipped
3/4 cup egg whites
1/4 teaspoon pure vanilla extract
Warm, Glossy Chocolate Sauce
3 ounces unsweetened baking chocolate
7 ounces semisweet chocolate
3/8 cup light corn syrup
1/2 cup hot water
Grease a 10" springform pan and line with parchment paper.
In a food processor, grind the hazelnuts and 3/4 cup of the sugar together, pulsing to avoid over processing so that it does not become a paste. Whip the cream until it forms fluffy, soft peaks. Chill.
Grease a 10" springform pan and line with parchment paper.
In a food processor, grind the hazelnuts and 3/4 cup of the sugar together, pulsing to avoid over processing so that it does not become a paste. Whip the cream until it forms fluffy, soft peaks. Chill.
When ready to eat, remove the collar, slice and serve frozen with warm sauce.
In a clean dry bowl, whip the egg whites until soft peaks form. Add the vanilla and 1/4 cup sugar and continue whipping until glossy and stiff. Fold in the chilled whipped cream, then fold in the ground nut mixture. Transfer the mixture into the springform pan, smooth the top and freeze at least 4 hours or overnight.
Warm Glossy Chocolate Sauce - In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the corn syrup and water. Whisk until smooth and shiny.
When ready to eat, remove the collar, slice and serve frozen with warm sauce.
*RAW EGG WARNING*
The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."
Serving
Suggestions
Just eat itand lick the plate clean
Originally Submitted
4/4/2008
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