Indulge in the creamy decadence of homemade hazelnut semifreddo! This frozen dessert combines the rich and nutty flavour of hazelnuts with a velvety smooth texture that will leave you craving more.
To make this delectable treat, you’ll need a few simple ingredients. Start with 200 grams of toasted hazelnuts. Not only are hazelnuts delicious but they are packed with goodness. A nutritional powerhouse, they are rich in healthy fats, fibre, vitamins, and minerals. Grind them finely to create a luscious hazelnut paste that will infuse every bite with a delightful nuttiness.
Make the base with the egg yolks and sugar, then whip up the cream to a soft peak. Once the base is ready, fold in the hazelnuts and cream, ensuring it’s evenly incorporated. This step is where the magic happens, as the flavours meld together to create a heavenly combination that will tantalise your taste buds.
Transfer the mixture to a freezer-safe container and let it freeze for at least 4 hours, or until firm. The beauty of semifreddo is its soft and creamy texture, which makes it easy to scoop and enjoy straight from the freezer.
Hazelnuts pair well with so many flavours you’ll be spoilt for choice when it comes to serving. Serve with an espresso for a delicious combo or drizzle in a tempting caramel sauce. Match it with fig or pear or as a sumptuous side to apple crumble.
Whether enjoyed on its own or as a luxurious accompaniment, homemade hazelnut semifreddo is sure to impress. Its irresistible blend of flavours and creamy texture make it a delightful dessert that will certainly have everyone asking for seconds.
So, gather your ingredients, whip up a batch of this heavenly treat, and get ready to savour the exquisite combination of hazelnuts and cream in every blissful spoonful.
Equipment: You’ll just need some basic kitchen tools including a set of Electronic scales, a Resealable and freezer-safe container and a set of Measuring spoons
Also, explore these other Festive Sweet Treats
Salted Caramel Millionaires Tart
Chocolate Bread and Butter Pudding
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Homemade Hazelnut Semifreddo Recipe
Homemade Hazelnut Semifreddo
Equipment
- 1 Stick blender or hand whisk
Ingredients
- 370 ml Double cream
- 4 yolk Egg
- 150 gram Hazelnuts
- 120 gram Sugar (Caster or superfine)
- 25 gram Nutella/ Hazelnut spread
Instructions
Prep
- Separate the egg yolks from the whites and place them to to the side in a large bowl. Cover and refrigerate the whites to use later (See recipe notes for suggestions)
- Chop or blitz the hazelnuts (see recipes notes)
- Line a 1lt capacity straight edged, resealable and freezer-safe container with baking/ parchment paper (See recipe notes)
- Weigh/ measure all the other ingredients
To Make
- Place a heatproof bowl over a pan of slowly simmering water (making sure the bowl does not touch the water) and vigorously whisk the egg yolks, sugar and a teaspoon or two of water. In 3-5 minutes, the mixture should have at least doubled in size and grown much paler. Take off the heat and whisk for 2-3 more minutes
- In a separate bowl, whisk the cream until you can withdraw the whisk to leave a soft, falling peak
- Using a spatula or a large spoon, gently fold the egg mixture into the cream mixture. Combine well but be careful not to knock out all of the air you've just whisked into both mixtures. Take your time.
- Scrape your mixture into your pre-prepared lined container and freeze until firm, this should take around 6 hours or preferably overnight. Check the mixture after an hour to see if it needs a brief mix with a spatula or spoon, this will depend on how well you mixed it on the previous step
To Serve
- Remove from the freezer 5-10 minutes before you wish to serve (depending on your ambient temperature) Run a knife between the edges of the paper liner and the container, place a plate or board on top and turn the whole thing upside down. Peel back the paper and slice the semifreddo into the desired size and serve. Alternatively, scoop the semifreddo our as you would with ice cream, if you're planning to do this there is no need to line your container
Notes
-
- Here are 3 ideas for using up those versatile egg whites :
- Meringue: Whip egg whites with sugar to create light and fluffy meringue or whip longer for a pavlova base
- Soufflé: Use whipped egg whites as a base for a light and fluffy soufflé
- Egg White Omelette: Make a healthy and protein-rich omelette by using only the whites. Add vegetables, herbs, and cheese for added flavour
- Keep the bite of the nuts by chopping them roughly or make the final semifreddo smoother by blitzing the nuts finely. The choice is yours
- To line your container, turn it upside down and lay the baking paper over it. Cut the paper so it’s very slightly bigger than the container. From each corner of the paper cut diagonally towards the centre, make the cut roughly the same length as the height of the container. Use the cuts to neatly push the baking paper into the corners and bottom edges of the container
- You may wish to serve semifreddo on a chilled plate or dish. Because of its texture it will soften quicker than ice cream and if presentation is important to you this will help it hold its shape longer