Hazelnut semifreddo with dark gianduia cream
Sweets
Difficulty: medium
Preparation: 20 minutes (4 hours of rest)
For 8 moulds:
250g Whipping cream
2 eggs
130g Sugar
200 g hazelnut paste
250 g toasted hazelnuts
200 g dark gianduja cream
Whip the cream and egg whites until stiff, add the egg yolks to whip with the sugar.
Gently mix the cream with the egg whites, add the egg yolks whipped with the sugar and two tablespoons of hazelnut paste to the mixture.
Break the toasted hazelnuts roughly and insert them into the mixture; pour the mixture into the molds and keep in the freezer for at least 4 hours.
When serving the semifreddo, take it out of the freezer a few minutes before and decorate it as desired with the melted hazelnut cream and toasted hazelnuts.
