Semifreddo with hazelnuts
6 servings
75 minutes
Semifreddo with hazelnuts is an exquisite Italian dessert that combines the airy softness of ice cream with a rich nutty flavor. The name 'semifreddo' translates from Italian as 'half-frozen,' reflecting its unique texture – soft yet cool and melting in the mouth. The origins of this treat trace back to Italian culinary traditions where the combination of cream, egg whites, and aromatic additions creates refined desserts. Crunchy praline made from caramelized hazelnuts adds depth and contrast to the sweetness while vanilla enhances the creamy undertone. Semifreddo is served chilled, usually with caramel sauce that adds warm notes to its refreshing taste. An ideal conclusion to a dinner that can impress guests with its refined simplicity.
1
To remove the skin from hazelnuts, roast the kernels on a baking sheet in an oven preheated to 210 degrees for about 4-5 minutes. Pour them onto a clean towel, roll it up, and shake vigorously - this will remove most of the skins from the nuts.
- Roasted hazelnuts: 500 g
2
Chop 100 g of nuts and set aside. Leave the remaining nuts whole.
- Roasted hazelnuts: 500 g
3
Put sugar in water poured into a thick-bottomed pot and place it over medium heat. Stir the mixture with a spatula moistened in water. When the syrup turns golden brown, add whole nuts, remove from heat, and mix. Spread the mixture onto film using a spatula and let it cool. Once the praline is completely cool, blend it in a blender.
- Sugar: 1 glass
- Roasted hazelnuts: 500 g
4
Prepare several rectangular molds and line them with parchment paper, placing the reserved nuts at the bottom of each mold. Remove the seeds from the vanilla pod by slicing it lengthwise with a very sharp small knife and scraping out the seeds. In one bowl, beat the sugar with the egg yolks. In another bowl, whip the cream until creamy. In a third bowl, beat the egg whites with a pinch of salt using a mixer. Combine the prepared praline, vanilla, cream, and egg whites with the egg yolk mixture. Carefully pour the mixture into the molds. Cover with plastic wrap and freeze until serving. Take it out and stir several times to break the crystals.
- Roasted hazelnuts: 500 g
- Vanilla pod: 1 piece
- Chicken egg: 4 pieces
- Sugar: 1 glass
- Cream 35%: 0.5 glass
- Salt: to taste
5
Caramel sauce. Heat sugar in a pan while vigorously stirring with a whisk. Once the sugar melts and turns amber, add butter and whisk until melted. Remove from heat once the butter is melted. Add cream and continue whisking until smooth and lump-free. Pour into a container and let cool to room temperature. Store in the refrigerator.
- Sugar: 1 glass
- Butter: 6 tablespoons
- Cream 35%: 0.5 glass