In absolute ice cream and hazelnut semifreddo are my favorite. I like usually tastes cream, I don't particularly like those with fruit, But if I close my eyes the image of ice cream that I have in my heart is definitely that of a hazelnut Cone, dark chocolate and whipped cream. All of course siciliano, nay Mai. Because, How to make ice cream from us are not done anywhere. The hazelnut is, in my opinion, the hardest test for an ice-cream maker: from this taste one understands the quality of cream and pitilessly hazelnut paste used, that is, what kind of raw material uses the gelateria. The hazelnut, We hardly ever: weak taste, slight, that with my eyes closed, nobody would recognize for Hazel. Then, Since I don't have an ice cream maker and I can't get an ice cream at home, I decided to make a Parfait, with the same ingredients of ice cream.
And the hazelnut semifreddo recipe that I present today is amazing: I use a Langhe hazelnuts paste, and then the Piedmont Igp hazelnut Tonda Gentile. I bought it during a weekend in Cravanzana (Alta Langa) and I can't help it. You use the one you like best, but it is important that it is of the highest quality. If you don't find, in the bottom of the recipe in the notes I will explain how to do it at home. The notes will also explain how to do this semifreddo cooking the yolks in a double boiler or without cooking. Following the same procedure you can also prepare an amazing Pistachio semifreddo, Maybe served with red fruits. If like me you love ice cream and frozen desserts, have a look at all my SEMIFREDDI OF RECIPES. Have a good day!
SEMIFREDDO HAZELPrint This
- DOSES FOR A MOLD BY ZUCCOTTO OR A PIE FROM 18-20 CM IN DIAMETER:
- a disc of sponge Spain often half a centimeter and the size of the mould to be used (Click here for the recipe; It will be sufficient to prepare half dose)
- 600 ml of cream
- 200 grams of hazelnut paste Tonda Gentile delle Langhe Pgi (or: 200 grams of hazelnuts blend)
- 150 grams of caster sugar
- 120 grams of egg yolks (approximately six large egg yolks)
- 40 milliliters of water
- 150 grams of whole Roasted Hazelnuts
- 100 grams of dark chocolate
- 20 ml of cream
Prepare the pan by Spain, that will be the basis of your Parfait: Once the pan of Spain will be cold, you will have to crop it so that it has the exact size of the mold you will use. Can be round (a simple hinged cake tin), rectangular (a cake mold) or square. For the recipe for sponge cake click here.
For the semifreddo: put the yolks in a bowl or in a food processor and mount them for 5 minutes, until they change colour. Pour into a pan of water and granulated sugar, bring to a boil and cook until it reaches a temperature of 121 degrees (bubbles should form on the surface very dense). Pour sugar syrup over egg yolks, very slowly and flush, always putting up with whips or with high speed planetary. Continue to whip until completely cooling the preparation. From last, Add the hazelnut paste, little by little, stirring with a spatula, mixing hazelnut paste into the egg yolks and sugar.
Whip the cream until stiff, not too firm. Add the cream to the egg yolks, always using a spatula, gently with a movement from top to bottom, not to dismount the mounted mass.
Coarsely chop the hazelnuts. Add half to ground mounted, mixing well. Keep aside the other half of the chopped hazelnuts for cake decoration.
Using a plastic wrap, coat a Loaf pan or skullcap or, simply, a cake doughnut and zipper. Pour into container mounted mass. Place the pan of Spain in the part that remains discovered. This will make sure that the compound would remain isolated and that, Eventually, We can better serve the semifreddo. In fact, the pan of Spain will make the semifreddo, once served, don't slip on the plate as the temperature rises. Store the semifreddo in the freezer over night, or at least for twelve or eighteen hours.
Before serving, melt the chocolate in a double boiler using the cream. Leave the mixture to cool, until it is at room temperature. Unmould the Parfait, Garnish with the chocolate sauce and chopped nuts that you have previously. Serve immediately. Bon appétit!
The alternative to the hazelnut paste is to have it at home, simply mix lightly toasted hazelnuts until reducing them almost to mush: you need 200 grams of hazelnuts, In addition to those for decoration. VARIATION: If you don't want to beat the egg yolks with the sugar syrup, You can mount them in a double boiler: put the egg yolks and sugar in a bowl, set it over a container containing boiling water (the water must never touch the bottom of the bowl), whip the egg yolks with an electric mixer until the mixture is puffy and fluffy. Add the vanilla extract and hazelnut paste to mix it up completely to the mixture of egg yolks and sugar. VARIATION 2: If you don't have the fear of eating raw eggs, You can vastly reduce the preparation time. What? By mounting the yolks and sugar for at least 10 minutes, until the mixture is frothy whitish. Add the hazelnut paste and proceed according to the recipe which I have indicated. I confess that, very often, I prepare the semifreddo in this way.