HAZELNUT SEMIFREDDO
Steps:
- Preheat the oven to 350*. Toast the hazelnuts 5-10 minutes. Let cool, then rub briskly in a towel to remove the skins. Pulse in a food processor until coarsely chopped. Line 12 muffin pan cups with aluminum foil liners, set aside. Blend the Nutella, milk, liqueur, vanilla and salt in a food processor until smooth. Add ¾ cup of the toasted hazelnuts and pulse. Scoop the mixture into a large bowl. Fold in the softly whipped cream until no streaks show. Ladle the mixture into the lined muffin cups, filling to within 1/8th inch of the top. Sprinkle with the remaining hazelnuts. Freeze until firm, about 2 hours. Remove from pan with the foil liners. Place in a large resealable plastic bag and store in the freezer. Let stand at room temperature 8-10 minutes before serving.
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Shakel Sheikh
[email protected]This hazelnut semifreddo is the perfect dessert for a summer party. It's light and refreshing, and the hazelnut flavor is simply divine.
Ahmad Abdul
[email protected]I would love to try this recipe, but I don't have an ice cream maker. Do you think it would still work if I just froze the mixture in a loaf pan?
Chad Prince
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The end result is a truly special dessert.
Chandler Tielking
[email protected]I'm so glad I found this recipe. It's the perfect way to use up leftover hazelnuts.
Houssam ALL
[email protected]I made this semifreddo for my family last night, and they all loved it! Even my picky kids went back for seconds.
Ariyana Weston
[email protected]This is the best hazelnut semifreddo I've ever had! The texture is so smooth and creamy, and the hazelnut flavor is perfectly balanced.
Iqbal jutt
[email protected]Overall, I thought this hazelnut semifreddo was a good recipe. It was easy to make and the flavor was delicious. I would definitely recommend it to others.
Dr Daniel
[email protected]This semifreddo was a bit icy for my liking. I think I would have preferred it if it had been churned in an ice cream maker.
Seidu Fati
[email protected]I found this recipe to be a bit too sweet for my taste. I would recommend reducing the amount of sugar by about 1/4 cup.
Terence Klassen
[email protected]I love the nutty flavor of this semifreddo. It's a great way to use up leftover hazelnuts.
Prince Javed
[email protected]This hazelnut semifreddo is the perfect dessert for a special occasion. It's elegant, delicious, and sure to impress your guests.
Yusuf Tawane
[email protected]I was a bit skeptical about making my own semifreddo, but this recipe made it so easy. The instructions were clear and concise, and the end result was absolutely delicious.
Mikel Castro
[email protected]This recipe is a keeper! I've already made it twice, and it's always a crowd-pleaser.
Abik Shrestha
[email protected]I made this hazelnut semifreddo for a dinner party last night, and it was a huge hit! Everyone loved the unique flavor and the elegant presentation.
Debi Rhinebeck
[email protected]I'm not usually a fan of frozen desserts, but this hazelnut semifreddo changed my mind. It's so smooth and flavorful, and the hazelnut praline topping adds a delightful crunch.
Mbeiza Mary
[email protected]This hazelnut semifreddo is a delight! The combination of nutty flavor and creamy texture is simply irresistible.