Hazelnut semifreddo

Hazelnut semifreddo
Prep 30 minutes (plus freezing overnight)

3 eggs
1/3 cup caster sugar
1 1/2  cups thickened cream
2/3 cup chocolate hazelnut spread
2 tablespoons cocoa powder, sifted
1/2 x 150g packet almond biscottl, finely chopped
120g packet dry·roasted hazelnuts, chopped (see note) chocolate curls. to decorate

1 Grease a ?cm-deep, 12cm x 20.5cm (base) loaf pan. Line base and sides with baking paper, extending paper 4cm on all sides.

2 Using an electric mixer, beat eggs and sugar together for 5 minutes or until thick and creamy. Wash and dry beaters. Beat cream, hazelnut spread and cocoa in a separate bowl until soft peaks form.

3 Fold cream mixture into egg mixture. Pour mixture into prepared pan. Sprinkle evenly with biscotti. Cover surface with plastic wrap then foil. Freeze overnight. Turn out onto a plate. Top with hazelnuts and chocolate curls. Serve.

NOTE To roast hazelnuts, roast in a preheated
‘l60°C/140°C fan-forced oven for ‘l0 minutes.

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