Semifreddo with Nut Brittle
Baking and Desserts | Italian cuisine
⏳ Time
30 minutes
🥕 Ingredients
6
🍽️ Servings
6
Description
Control the chopping of the brittle to your liking. The larger the pieces, the crunchier the creamy base will be.
Ingredients
- Sugar - 5.3 oz
- Roasted Peanuts - 7.8 oz
- Farm fresh eggs - 3 pieces
- Whipped Cream - 7 fl oz
- Water - 3 fl oz
- Powdered Sugar - 2.5 oz
Step by Step guide
Step 1
First, you need to make the caramel: take 220 grams of sugar and place it on a heated stovetop. The sugar will melt within 10–15 minutes until it reaches a rich caramel color. IMPORTANT! Do not stir the caramel while it melts, otherwise it will crystallize and lose all its properties.
Step 2
Spread the roasted hazelnuts on a baking sheet and pour hot caramel over them, ensuring each nut is coated. Leave for 10–15 minutes at room temperature until the caramel completely hardens.
Step 3
While the caramel is hardening, whisk the eggs with the powdered sugar over a double boiler, constantly stirring with a whisk until you achieve a creamy, frothy consistency (see photo in the story).
Step 4
Take 220 ml of cream (I used high-fat pastry cream with 35% fat), and whip it until it forms a fluffy, dense foam.
Step 5
The hazelnuts with caramel should have hardened into a large slab by now; break it into pieces that are convenient for your blender and chop them.
Step 6
Mix the resulting nut-caramel brittle crumble with the whipped cream and the egg mixture.
Step 7
You can either scoop the ice cream into waffle cones or leave it to freeze in a deep container and then scoop balls with a special spoon.
Step 8
Freeze until you reach your desired consistency; the dessert is delicious both chilled and frozen!
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