MY NUTTY SEMIFREDDO
I found this recipe quite some time ago and have turned it into my own. It is utterly delicious. I tend to eat it while it is still a little runny; if you want a firmer texture, freeze overnight. Put in a fancy glass for a great dessert.
Provided by Tatiana
Categories World Cuisine Recipes European Italian
Time 5h53m
Yield 8
Number Of Ingredients 6
Steps:
- Lightly grease a baking sheet with oil. Line a 10-inch springform tin with plastic wrap.
- Combine 1 cup sugar and water in a small saucepan over medium-low heat. Cook, without stirring, until sugar dissolves and syrup starts to bubble and turn golden brown, about 8 minutes. Stir in hazelnuts. Remove from heat and pour evenly onto the oiled baking sheet. Let praline cool until solid, about 15 minutes.
- Place half of the hazelnut praline in a food processor; blend into a fine powder. Pour into a bowl. Blend remaining praline into coarse chunks.
- Beat heavy cream in large bowl with an electric mixer on medium speed until firm peaks form.
- Combine egg yolks and remaining 1 cup sugar in another bowl; beat with the electric mixer on medium speed until smooth and pale, 3 to 5 minutes. Fold into whipped cream.
- Beat egg whites in another bowl with an electric mixer on medium speed until stiff peaks form. Fold into the whipped cream and egg yolk mixture. Fold in hazelnut powder and hazelnuts chunks. Spoon into the prepared springform tin; cover with plastic wrap.
- Freeze until semifreddo hold its shape, about 1 hour. Stir well. Return to freezer and freeze, stirring every hour, until firm, 4 to 5 hours more.
Nutrition Facts : Calories 887.7 calories, Carbohydrate 61.9 g, Cholesterol 287.9 mg, Fat 68.1 g, Fiber 5.5 g, Protein 16.3 g, SaturatedFat 21.4 g, Sodium 99.2 mg, Sugar 52.9 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Claudio Kekana
k_c13@gmail.comThis semifreddo is the best dessert I've ever had.
Demelash Hailu
dh@gmail.comI'm so glad I found this semifreddo recipe.
Nthabiseng Molete
nmolete71@yahoo.comThis semifreddo is so good, I could eat it every day.
Amina Malki
malki-amina85@yahoo.comI can't wait to make this semifreddo again.
Saif Sheikh
sheikh-s33@gmail.comThis semifreddo is a must-try for any dessert lover.
S.K TANVIR
st46@hotmail.comI highly recommend this semifreddo recipe.
Simon Howard
howard-simon@yahoo.comThis semifreddo is easy to make and always a crowd-pleaser.
Henry Hensh
h.h7@hotmail.comThis semifreddo is the perfect dessert for a special occasion.
Nath Sajal
n.sajal94@aol.comThis semifreddo is so smooth and creamy.
Om Silwal
omsilwal@aol.comI love the nutty flavor of this semifreddo.
Tahmoor Khan
t_khan@yahoo.comThis semifreddo is a great way to use up leftover egg whites.
Sandra Stidum
stidum-sandra57@yahoo.comI made this semifreddo for a potluck and it was a big hit! Everyone loved the unique flavor.
sire_mdaka_greenpictures_sa will
w39@gmail.comThe texture of this semifreddo was a bit icy, but the flavor was good.
HAMID ALI AWAN
hamid-a@yahoo.comThis semifreddo was a bit too sweet for my taste, but I still enjoyed it.
Tamor Lala
tamor@gmail.comThe hazelnut flavor in this semifreddo was rich and decadent. I loved the crunch of the chopped hazelnuts.
shamrat chowdhury
chowdhury_s30@yahoo.comI've made this semifreddo several times now, and it's always a crowd-pleaser. It's the perfect dessert for a special occasion.
Jason Epler
j@gmail.comThis semifreddo was a hit at my dinner party! It was so smooth and creamy, and the nutty flavor was divine. It was also surprisingly easy to make.