Hazelnut Semifreddo

17/11/2023

The hazelnut semifreddo is a delicious spoon dessert that can be enjoyed in every season. Here is the recipe:

Ingredients

250 g peeled and toasted hazelnuts
200 g granulated sugar
4 egg yolks
500 ml fresh whipping cream
100 ml whole milk
1 vanilla bean or a packet of vanillin

Preparation

Start by toasting the hazelnuts in the oven at 160 °C for about 10 minutes; be careful not to burn them. After toasting them, chop them finely.
Prepare a syrup by boiling 100 g of sugar with a little water until it reaches a syrupy consistency. Let it cool.
In a large bowl, beat the egg yolks with the remaining sugar (100 g) until you obtain a frothy and pale mixture.
Add the lukewarm milk, which you have previously heated with the split vanilla bean to flavor it (or the vanillin). Mix well.
Place the mixture of eggs, sugar, and milk over the heat and let it thicken slightly in a bain-marie, stirring continuously to avoid lumps. It should not come to a boil. Once the cream is thick, remove from the heat and let it cool completely.
Semi-whip the fresh whipping cream; it should be whipped but still soft.
Gently fold the cream into the cold egg cream.
Gently incorporate the chopped hazelnuts and the cold syrup as well, being careful not to deflate the mixture.
Pour the mixture into a loaf pan lined with plastic wrap or use individual molds. Place in the freezer for at least 4-6 hours.
To serve, remove the semifreddo from the freezer about 10-15 minutes in advance and unmold gently. If desired, you can garnish it with whole hazelnuts or chopped hazelnuts and a drizzle of melted chocolate.

Trivia

The semifreddo is a versatile dessert that is lighter than ice cream and can be made in many flavors. Hazelnut is particularly appreciated in Piedmont, Italy, where some of the best hazelnuts in the world are produced, known as “Nocciole del Piemonte IGP”.