Hazelnut Semifreddo

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Servings: 6 Difficulty: Advanced
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A luxurious Italian frozen dessert featuring rich amaretto-infused cream and crunchy hazelnut praline
Hazelnut Semifreddo recipe image
Hazelnut Semifreddo recipe image
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Hazelnut Semifreddo

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1135.2

Description

This elegant Hazelnut Semifreddo is a show-stopping dessert that balances airy lightness with deep, nutty richness. The base consists of a delicate zabaglione made from egg yolks and sugar, folded gently into whipped cream infused with amaretto liqueur. For texture, homemade hazelnut praline adds a delightful crunch in every bite. Served chilled but not frozen solid, it offers a smooth, mousse-like consistency that melts on the tongue. Garnished with candied grapes and fresh mint, it’s perfect for holiday gatherings or romantic dinners. While it requires some advance planning for freezing, the assembly is straightforward, making it an impressive yet manageable treat for special occasions.

Ingredients

Directions

  1. Preheat oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for 10-12 minutes until fragrant and skins darken.
  2. Rub toasted hazelnuts in a clean kitchen towel to remove skins. Roughly chop or pulse in a food processor until coarse crumbs form. Set aside.
  3. Grease a baking sheet. Combine 1/2 cup sugar and 2 tablespoons water in a heavy small saucepan.
  4. Cook over medium heat, swirling occasionally, until sugar dissolves. Boil without stirring until the mixture turns light amber brown.
  5. Immediately stir in the prepared hazelnuts. Return to a brief boil, then pour onto the prepared sheet.
  6. Spread the praline mixture thinly and let it cool completely until hard. Break into pieces and crush in a food processor or blender until finely crumbled. Set aside.
  7. In a large chilled bowl, beat the well-chilled whipping cream until it begins to thicken.
  8. Add the amaretto liqueur and beat just until soft peaks form. Do not overbeat.
  9. In another large bowl, beat the egg yolks with 10 tablespoons of sugar until the mixture is pale yellow and thick.
  10. Continue beating until the mixture forms a slow-dissolving ribbon when the beaters are lifted.
  11. Gently fold the whipped cream mixture into the yolk mixture in three additions, taking care not to deflate the air.
  12. Fold in approximately 1/3 cup of the hazelnut praline crumbs, reserving some for garnish if desired.
  13. Spoon the semifreddo mixture into individual serving glasses or a loaf pan lined with plastic wrap.
  14. Cover and freeze for at least 4 hours, or overnight, until firm but not rock-hard.
  15. While the semifreddo freezes, beat the single egg white lightly. Dip seedless grapes into the egg white, then roll in sugar.
  16. Place candied grapes on a wire rack and let dry for 30 minutes until the sugar coating hardens.
  17. Remove semifreddo from freezer 30 minutes before serving to allow it to soften slightly.
  18. Garnish each serving with candied grapes, fresh mint sprigs, and a sprinkle of remaining hazelnut praline.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1135.2kcal
% Daily Value *
Total Fat 79.6g123%
Saturated Fat 41.8g209%
Cholesterol 922.0mg308%
Sodium 263.1mg11%
Total Carbohydrate 74.7g25%
Dietary Fiber 0.0g0%
Sugars 74.7g
Protein 29.4g59%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: amaretto, cream, dessert, egg yolks, frozen, grapes, hazelnut, italian, liqueur, mousse, praline, semifreddo, sugar syrup, whipped cream, zabaglione
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