Semifreddo with Hazelnuts
Baking and Desserts • Italian
Description
Semifreddo with Hazelnuts
Ingredients
- White Beans 1 piece
- Egg white 4 pieces
- Salt to taste
- Sugar 1 cup
- Roasted Peanuts 20 oz
- Butter 6 tablespoons
- 10% cream ½ cup
Step-by-Step Guide
Step 1
To remove the skin from the hazelnuts, roast the nuts on a baking sheet in an oven preheated to 410°F for about 4–5 minutes. Pour them onto a clean towel, roll it up, and shake vigorously — this will remove most of the skins from the nuts.
Step 2
Chop 100 g of the nuts and set aside. Leave the remaining nuts whole.
Step 3
Place the sugar in water in a heavy-bottomed saucepan and set over medium heat. Stir the mixture with a spatula moistened with water. When the syrup turns golden brown, add the whole nuts, remove from heat, and stir. Spread the mixture onto plastic wrap using a spatula and let it cool. Once the praline is completely cool, blend it in a blender.
Step 4
Prepare several rectangular molds and line them with parchment paper, then pour the reserved nuts into the bottom of each mold. Remove the seeds from the vanilla bean by slicing it lengthwise with a very sharp small knife and scraping out the seeds. In one bowl, whisk the sugar with the egg yolks. In another bowl, whip the cream until creamy. In a third bowl, beat the egg whites with a pinch of salt using a mixer. Combine the prepared praline, vanilla, cream, and egg whites with the egg yolk mixture. Carefully fill the molds with the mixture. Cover with plastic wrap and freeze until serving. Stir a few times while freezing to break up the crystals.
Step 5
Caramel Sauce. Whisk the sugar vigorously in a pan over heat. Once the sugar melts and turns amber, add the butter and whisk until the butter melts. Once the butter has melted, remove from heat. Add the cream and continue whisking. The mixture should be smooth and lump-free. Transfer to a container and let cool to room temperature. Store in the refrigerator.
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