Semifreddo with nut roast

6 servings

30 minutes

Semifreddo with nut praline is a refined dessert of Italian cuisine that combines the tenderness of frozen cream with the crunchy sweetness of caramelized hazelnuts. The name 'semifreddo' translates from Italian as 'half-frozen,' which accurately reflects its texture: it is not as dense as traditional ice cream but is refreshing and airy. Its rich nutty flavor is complemented by caramel notes, creating a harmony of sweetness and creamy softness. This dessert is often served on warm summer evenings or as an elegant finish to a festive dinner. Semifreddo can be served in portions in waffle cones or cut into pieces, and its versatility allows for experimentation with additions like chocolate or berries. This treat captivates with its texture and flavor, leaving a pleasant aftertaste.

Energy value per serving

• Calories: 542.6
• Proteins: 10.9g
• Fats: 35.9g
• Carbohydrates: 45g

Ingredients

• Sugar: 150 g
• Roasted hazelnuts: 220 g
• Chicken egg: 3 pc
• Whipped cream: 220 ml
• Water: 100 ml
• Powdered sugar: 70 g

Cooking steps

1. First, you need to make caramel: take 220 grams of sugar and place it on a heated cooking surface. The sugar melts within 10-15 minutes to a rich caramel color. IMPORTANT! Do not stir the caramel while melting, or it will crystallize and lose all its properties.

   Required ingredients:

   • Sugar: 150 g

2. Spread the roasted hazelnuts on a baking sheet and pour hot caramel over them so that each nut is coated. Leave for 10-15 minutes at room temperature until the caramel hardens completely.

   Required ingredients:

   • Roasted hazelnuts: 220 g

3. While the caramel sets, whisk the chicken egg with powdered sugar in a water bath, stirring constantly until a creamy, frothy consistency is achieved (see photo in the story)

   Required ingredients:

   • Chicken egg: 3 pieces
   • Powdered sugar: 70 g

4. Take 220 g of cream (I used high-fat 35% pastry cream), whip until fluffy and thick foam.

   Required ingredients:

   • Whipped cream: 220 ml

5. The hazelnut with caramel has already hardened into a large slab; break it into pieces suitable for your blender's bowl and grind.

   Required ingredients:

   • Roasted hazelnuts: 220 g

6. Mix the resulting nut-caramel crunch, whipped cream, and cooked egg.

   Required ingredients:

   • Roasted hazelnuts: 220 g
   • Whipped cream: 220 ml
   • Chicken egg: 3 pieces

7. Ice cream can be packed into waffle cones, or it can be left to freeze in a deep container and then scooped into balls with a special spoon.

8. Freeze to your desired state; the dessert is delicious both chilled and frozen!