Hazelnut semifreddo

If it's hot and you fancy ice cream, but at home don't have the ice cream maker, What are you doing? Personally, I prepare a beautiful Parfait. Is, since good Sicilian though prepare the custard and meringue do in abundance, prepare the semifreddo of different flavors, so I have an escort and I can choose from time to time what I want more. In this case I present my hazelnut semifreddo, garnished by a warm chocolate sauce and chopped hazelnuts. The recipe looks complex, but it is just to have a lot of patience to assemble everything you need to assemble. Then just simply assemble the components. The basic recipe of semifreddo however found on ‘basics‘.

Ingredients for a Parfait for about 10 people:

Composition of Parfait

• 300 grams of custard flavored with hazelnut
• 150 grams of soft meringue
• 500 grams of cream
• 150 grams of cream sauce and 120 grams of dark chocolate
• chopped hazelnuts as required

For the custard you need

• 250 grams of whole milk
• 75 grams of sugar
• 3 egg yolks
• 10 grams of flour
• 10 grams of corn starch
• 50 grams of flavored hazelnut paste

For Italian meringue you need (I'll use 150 grams, the rest freeze it):

1. 100 grams caster sugar
2. 35 grams of water
3. 90 grams of egg whites

Put the egg yolks in a bowl and crush them with a whip along with half the sugar, then add the flour and corn starch, until you get a homogeneous mixture. In a saucepan pour the milk and bring to the boil. Remove from heat, pour in the milk over the egg mixture always beating with a whisk and then replace
all about fire, for about two minutes or until the mixture has thickened. Put the cream in a bowl and add the flavoured pasta.

The only thing necessary is a food thermometer, because it is necessary to measure the temperature of syrup of water and sugar that must arrive at 121 degrees. Put into a casserole the water and half the sugar and make them go to a boil until they reach the 121 degrees. In a large bowl, put the egg whites and pour flush water syrup and half of sugar by mounting both the compound with an electric mixer. Slowly you will get a solid white shiny and swollen that you must continue to whip until cool. Italian meringue that further after the preparation can be freeze and later used.

Composition of Parfait: Put the cream into a large container and mix until it becomes shiny. Join the Italian meringue mixing with a spatula and doing a movement from top to bottom to keep her dismount. Whip the cream and add it to the mixture. Put the semifreddo in a Loaf pan (or even in mono portion molds) and store it in the freezer for at least five hours.

For the sauce, chop the chocolate and pour the cream in a saucepan and bring it to a boil: to blend it with the chocolate, stirring until it has completely thawed and let stand the sauce at room temperature (not in the fridge because it consolidates). Serve the semifreddo garnishing the plate with chocolate sauce and chopped hazelnuts.