A NUTTY TWIST ON THE COLD-AS-ICE TREAT
A wonderfully creamy chocolate hazelnut semifreddo.
``A WONDERFULLY COOL AND CREAMY DESSERT´´
Turn down the summer heat with this wonderfully cool and creamy dessert.
1 egg yolk, extra
2 teaspoons vanilla extract
½ cup (110g) icing sugar, sifted
11/3 cups (330ml) single cream
½ cup (70g) roasted hazelnuts, chopped
½ cup (125ml) single cream
1 teaspoon vanilla extract
STEP 1 Line a 21cm x 9cm lightly greased loaf tin with non-stick baking paper. Set aside. To make the chocolate ganache, place the cream and vanilla in a small saucepan over medium heat and bring to the boil. Remove from the heat, add the chocolate and set aside for 2 minutes. Stir until smooth and set aside to cool.
STEP 2 Place the eggs, extra yolk, vanilla and sugar in a heatproof bowl over a saucepan of simmering water. Using a hand-held electric mixer, beat for 6–8 minutes or until thick and pale. Remove from the heat and beat for a further 6–8 minutes or until cool. Whisk the cream until soft peaks form. Gently fold the cream through the egg mixture until well combined.
STEP 3 Pour half the cream mixture into the prepared tin. Spoon over half the chocolate ganache and use a palette knife to create swirls. Repeat with the remaining cream mixture and chocolate ganache.
STEP 4 Sprinkle over the hazelnut and freeze for 4–6 hours or until firm. Slice to serve. Serves 6–8.