Hazelnut Semifreddo (Michael Chiarello) |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Ingredients:
1 cup hazelnuts |
1 pint vanilla ice cream |
1 pint hazelnut or coffee ice cream |
1 1/2 cups heavy cream |
pinch salt |
2 tablespoons confectioners' sugar |
1/4 cup plus 2 tablespoons hazelnut liqueur, such as frangelico |
1 cup good-quality espresso, hot |
1 -ounce bittersweet chocolate, thinly shaved with a vegetable peeler |
Directions:
1. Preheat the oven to 350 degrees F.
2. Put the hazelnuts in a single layer on a small sheet pan. Toast the nuts for 8 minutes, until they are lightly golden. Pour the nuts onto a clean kitchen towel and rub them to remove the peels. Put the hazelnuts in a large sealable plastic bag, seal the bag, and pound the nuts with a rolling pin until roughly crushed. Set aside.
3. Using a small ice cream scoop, scoop the ice cream into 16 equal-size balls (8 of each flavor) and arrange in a single layer on a cold plate lined with plastic wrap. Cover the ice cream balls with more plastic wrap and freeze again until firm.
4. In a medium bowl, whip the cream, a pinch of salt, sugar and 2 tablespoons hazelnut liqueur to stiff peaks, but do not over beat.
5. To serve, put 2 scoops each of hazelnut (or coffee) and vanilla ice creams into each glass. Add to the top of each 1 tablespoon hazelnut liqueur and 2 tablespoons crushed hazelnuts. Pour 1/4 cup espresso into each bowl. Top the ice cream with a dollop of whipped cream and shaved chocolate. Serve immediately.
6. Entertaining Notes: If you are doing this for a larger party you can pre-scoop the ice cream right into the glasses and store, covered, in the freezer.
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