Almond Raspberry and Chocolate Hazelnut Semifreddo
A semi-frozen dessert from Italian cuisine that highlights the flavor of rasberry with creamy almond and chocolate hazelnut layers. While it may take a bit of time to prepare, it will be worth every spoonful.
Prep Time:
20 minutes, plus freezing
Cook Time:
75 minutes
Ingredients
- 1 1/2 Cups whipping cream
- 2 Ounces bittersweet chocolate
- 1/8 Cup sugar
- 1/2 Cup Nutella (chocolate hazelnut spread)
- 1/2 Cup hazelnuts, toasted and chopped
- 2 large egg yolks
- 8 5 ounce wax paper cups
- 1 1/2 Packages (6 ounces each) Driscoll's Raspberries
- 1/3 Cup sugar, plus more to taste
- 3/4 Cup whipping cream
- 2 large egg yolks
- 2/3 Cup whole milk
- 1/2 Cup sugar
- 1/2 Tsp. vanilla extract
- 1/2 Tsp. almond extract
- 1/2 Tsp. amaretto (optional)
- 1/2 Cup whipping cream
- 1/2 Cup slivered almonds, toasted
- 2 large egg yolks
Directions
- Place ½ cup cream in a medium saucepan and bring to a boil on the stove. Meanwhile, place chocolate in a medium bowl.
- Pour cream over the chocolate and let sit for about a minute. Stir the mixture to fully melt and incorporate the chocolate.
- Combine egg yolks and sugar in a heatproof metal bowl. Place over a saucepan of simmering water on the stove and whisk for about 3-5 minutes until mixture thickens.
- Remove from heat. Add melted chocolate mixture into the egg mixture and stir to combine. Add the Nutella and stir to combine. Let cool slightly.
- Using the remaining 1 cup of cream, whip cream into soft peaks. Fold about half of the cream into the Nutella mixture to lighten. Fold the rest of the cream to incorporate. Stir in the chopped hazelnuts.
- Divide the mixture evenly among the cups from the freezer. Place back in freezer to set, about an hour.
- Waxed paper cups make the perfect tool for molding this dessert: the 5 ounce size cups are just right to create individual portions, and they peel easily off the frozen semifreddos without muss.
- Process raspberries in a food processor until they are pureed. Strain out seeds. Add sugar to taste to puree.
- Combine 1/3 cup sugar and egg yolks in a heatproof metal bowl. Place over a saucepan of simmering water on the stove and whisk for about 3-5 minutes until mixture thickens.
- Remove from heat and stir in raspberry puree. Let cool slightly. Whip cream to soft peaks. Fold about half of the cream into raspberry mixture to lighten. Fold the rest of the cream to incorporate
- Divide the mixture evenly among the cups from the freezer. Place back in freezer to set, about an hour.
- When you are ready to serve, peel the cups off the semifreddo and invert onto a serving plate. Decorate with additional berries and nuts as you desire. Let the semifreddos sit for about 5 minutes to soften slightly before serving.
- Place milk in a medium saucepan and bring to a boil on the stove. Meanwhile, whisk egg yolks and sugar together in a medium bowl.
- Pour milk over the egg yolks and sugar, whisking constantly to prevent the eggs from cooking. Return the entire mixture to the saucepan and place back on stove over medium heat, stirring constantly with a wooden spoon until mixture thickens and coats the back of the spoon, about 5 minutes.
- Remove from heat and strain into a clean container. Stir in both extracts and amaretto. Cover and refrigerate until mixture has chilled, about half an hour.
- Whip cream to soft peaks. Fold about half of the cream into the chilled custard to lighten. Fold the rest of the cream to incorporate. Stir in almonds.
- Divide the mixture evenly among (8) 5-oz cups. Place in freezer to set, about an hour.
