Chocolate Hazelnut Semifreddo Recipe Pistachio

CHOCOLATE, PISTACHIO & NOUGAT SEMIFREDDO

Steps:

• Butter and line a 900g/2lb loaf tin with cling film. Bring a pan of water to a gentle simmer. Put the sugar and eggs in a heatproof bowl, then place over the simmering water and whisk until pale, thick and doubled in volume. Remove from the heat, plunge the bottom of the bowl into cold water and continue whisking until the mixture is cool.
• Melt the chocolate in the microwave on Low, stir, then fold into the egg mixture. Whip the cream to soft peaks and fold into the chocolate egg mixture with the nougat and pistachios.
• Pour the mixture into the loaf tin, smooth the surface with a spoon, then cover and freeze until firm. This can be done up to 2 weeks ahead. To serve, turn out onto a serving dish, remove the cling film and leave in the fridge for 15 mins to soften slightly before slicing.

HAZELNUT SEMIFREDDO

Steps:

• Preheat the oven to 350 degrees F.
• 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.
• 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.
• 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.
• 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.
• 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.

HAZELNUT SEMIFREDDO

Steps:

• Grease a 10-inch spring form pan and line with parchment paper.
• In a food processor grind the hazelnuts and 3/4 cup sugar together, pulsing to avoid over blending so it does not become a paste. Whip the cream using a mixer fitted with a whisk attachment or a hand mixer, until fluffy, soft peaks. Transfer to the refrigerator.
• In a clean dry bowl, whip the egg whites until soft peaks form. Add the vanilla extract and 1/4 cup sugar and continue whipping until glossy and stiff, about 30 seconds more. Fold into the whipped cream, then fold in the ground nut mixture. Spoon the mixture into the spring form pan. Smooth the top. Freeze at least 4 hours or overnight.
• Warm Glossy Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the corn syrup and water. Whisk until smooth and shiny.
• When ready to eat, remove the collar and serve frozen with chocolate sauce.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

PISTACHIO SEMIFREDDO

Steps:

• Pulse 1 cup pistachios with 1/2 cup plus 2 tablespoons sugar in a food processor until very finely ground. Add remaining 1/2 cup pistachios and pulse until just coarsely ground.
• Beat egg whites in a bowl with an electric mixer at medium speed until they just hold soft peaks. Beat in remaining 1/4 cup plus 2 tablespoons sugar, a little at a time, then increase speed to high and beat until meringue just holds stiff, glossy peaks.
• Beat cream with almond extract in a wide bowl with mixer at high speed until it just holds soft peaks.
• Fold meringue into cream gently but thoroughly, then fold in nut mixture in same manner. Spoon into a 2-quart dish and freeze, covered, until firm enough to scoop, about 4 hours. Let soften slightly before serving.

CHOCOLATE-HAZELNUT SEMIFREDDO

Steps:

• Line 8x4 inch loaf pan with plastic wrap, extending the wrap at the sides and ends of the pan.
• In a bowl, mix hazelnut spread and melted chocolate.
• In a second bowl, beat cream just until stiff peaks form.
• Stir a large spoonful of whipped cream into the chocolate mixture.
• Fold the remaining cream into the chocolate mixture, half at a time (mixture will not be uniformly blended).
• Pour mixture into the prepared pan and smooth the top.
• Freeze for 1 hour.
• Remove from freezer and cover top with plastic wrap, and freeze overnight until firm.
• To serve: remove plastic wrap from top and invert semifreddo on to a platter.
• Remove remaining plastic wrap.
• Let stand a few minutes at room temperature (not more than 10) to soften slightly.
• Cut into 1-inch thick slices and place on plates, drizzle each serving with 1 Tablespoon of chocolate sauce and garnish with a few fresh strawberries.
• Serve immediately.