Hazelnut semifreddo with profiterole sauce
Instructions
If you don't find the hazelnut paste (hard to find) you can prepare so: make toast for a few minutes in the oven 250 g shelled hazelnuts; remove from oven, let them cool and, wiping his hands or over a sieve, deprive the skin.
Put in Blender and blend them for a few minutes to get a hazelnut paste.
For the semifreddo: foam beat the egg yolks with sugar, add the hazelnut paste and chopped hazelnuts and mix.
Beat well the cream and the egg whites and add them to mixture stirring delicately from bottom to top.
Put in 4 individual ramekins and leave in freezer for a few hours.
For the zabaglione: Bain-Marie whip the egg yolks with honey and Armagnac until the mixture is puffy and fluffy, then, out of the fire, stirring very gently add whipped cream.
Profiterole sauce: heat 50 cl of water with the sugar, add the melted chocolate in a Bain-Marie and, after leaving to cool slightly, add the whipped cream, always very gently because the sauce does not disassemble.
Arrange on plates kept in refrigerator the zabaglione sauce and the semifreddo (to pull out easily, just soak it in warm water for a moment) and decorated with whole hazelnuts and chocolate morsels if you wish.
Ingredients and dosing for 4 persons
- For the semifreddo:
- 2 egg yolks
- 150 g of vanilla sugar
- 250 g of unsweetened hazelnut paste
- 25 g of hazelnuts
- 1 egg whites
- 100 g of whipping cream
- For the zabaglione:
- 50 g of acacia honey
- 1 egg yolk
- 1 dram of armagnac
- 100 g of whipping cream
- Profiterole sauce:
- 50 g of sugar
- 100 G = = Chocolate
- 100 g of whipping cream
- For garnishing:
- Hazelnuts
- Chocolate