Semifreddo alla Nocciola

Instructions

1. Step 1

   Line the loaf pan with plastic wrap, leaving enough overhang to cover the top later.

   Cookware: loaf pan, plastic wrap

2. Step 2

   Heat the oven to 180°C. Spread the hazelnuts on the baking sheet and toast until fragrant and lightly browned; cool, then reserve 30 gr for the topping.

   Timer: 10 min (fixed)

   Ingredients used: 170.0 gr Hazelnut

   Cookware: baking sheet, oven

3. Step 3

   Process the larger portion of toasted hazelnuts with the smaller portion of sugar until a smooth, glossy paste forms.

   Timer: 6 min (fixed)

   Ingredients used: 30.0 gr Granulated Sugar

   Cookware: food processor, Silicone spatula

4. Step 4

   Bring a shallow layer of water to a gentle simmer in the saucepan. Whisk the egg yolks with the remaining sugar in the heatproof bowl over the saucepan until thick, pale, and 71°C, keeping the bowl above the water.

   Timer: 8 min (fixed)

   Ingredients used: 5.0 piece Egg Yolk, 70.0 gr Granulated Sugar

   Cookware: Heatproof Bowl, saucepan, whisk

5. Step 5

   Remove the bowl from the heat, add the vanilla and salt, and beat until the mixture is thick and close to room temperature.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 gr Sea Salt, 5.0 ml Vanilla Extract

   Cookware: electric mixer, Heatproof Bowl

6. Step 6

   Whip the chilled cream in a clean mixing bowl just until soft peaks form.

   Timer: 4 min (fixed)

   Ingredients used: 500.0 ml Heavy Cream

   Cookware: electric mixer, mixing bowl

7. Step 7

   Fold the hazelnut paste into the cooled yolk mixture until uniform. Fold in the whipped cream in three additions, preserving as much volume as possible.

   Timer: 3 min (fixed)

   Cookware: Heatproof Bowl, mixing bowl, Silicone spatula

8. Step 8

   Transfer the mixture to the lined loaf pan, smooth the top, and cover with the plastic-wrap overhang. Freeze until firm.

   Timer: 480 min (fixed)

   Cookware: loaf pan, plastic wrap, Silicone spatula

9. Step 9

   Uncover and invert the semifreddo onto a serving plate. Top with the reserved chopped hazelnuts and let stand for 10 minutes before slicing.

   Timer: 10 min (fixed)

   Cookware: loaf pan