Hazelnut semifreddo
Ingredients
Hazelnut spread
- 200 g toasted hazelnuts
- 2 tbsp sugar
Semifreddo
- 600 ml whipped cream
- 120 g egg yolk
- 150 g sugar fine sugar
- 75 g cherry amarenes
Praline
- 75 g sugar
- lemon juice
- 2 tbsp water
- 50 g hazelnuts roasted
Instructions
Hazelnut spread
- Make a hazelnut paste from the roasted hazelnuts and sugar by grinding them into a paste in the food processor. Set aside when done.
Semifreddo
- Beat the whipping cream to yogurt thickness. Keep cool.
- Place the egg yolks and sugar in a bowl and beat in a bain marie until lukewarm and creamy. Then beat with the mixer to three times the original volume.
- Carefully mix the hazelnut paste into the egg mixture and add the cherries as well. Then mix the whipped cream through the mass.
- Line a cake tin with plastic wrap. It goes on easily if it's a little moist. Then pour the mass into the mold and close it with the plastic wrap. Place in the freezer for at least 3 hours.
hazelnut praline
- Make a caramel from the sugar, water and lemon juice. When the caramel turns brown, turn off the heat and add the hazelnuts. Then pour the whole thing on a piece of baking paper and spread out. When it has cooled down, put it in the food processor and give it a spin. Quite large pieces of hazelnut should still remain in the praline.
To serve
- Remove the semifreddo from the freezer half an hour before serving. Sprinkle the top with the hazelnut praline and sprinkle some more whole hazelnuts on top. Slice and serve!