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Hazelnut semifreddo
Hazelnut semifreddo
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Prep Time:
385 minutes
Cook Time:
Total Time:
385 minutes
Indulge in decadent Italian gelato with a luscious chocolate-hazelnut swirl.
Ingredients:
  • 3 eggs
  • 70.95 gm caster sugar
  • 378.75 gm thickened cream
  • 165.00 ml chocolate hazelnut spread
  • 20.00 gm cocoa powder, sifted
  • 1/2 x 150g packet almond biscotti, finely chopped
  • 120g packet dry-roasted hazelnuts, chopped (see note)
  • Chocolate curls, to decorate
Instructions:
  • Prepare the loaf pan by greasing it and lining the base and sides with baking paper, making sure to extend the paper by 4cm on all sides.
  • In an electric mixer, whisk eggs and sugar until thick and creamy, about 5 minutes. Clean and dry beaters. In a separate bowl, whip cream, hazelnut spread, and cocoa until soft peaks form.
  • Gently combine the cream mixture with the egg mixture, then transfer to the pan. Sprinkle biscotti on top evenly. Cover with plastic wrap and foil before freezing overnight. Unmold onto a plate, and garnish with hazelnuts and chocolate curls. Serve and enjoy!

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