Nougat Semifreddo

Name: Nougat Semifreddo
Total time: 1 h 30 min
Yield: 16 servings
Ingredients: 1 pound shelled hazelnuts; 8 eggs, separated; 1 1/3 cups sugar; 1/2 cup water; 2 cups whipping cream, chilled

Recipe from Claudia Verro

Adapted by Marian Burros

Total Time: 1 hour 30 minutes
Rating: (0)
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Ingredients

Yield:16 servings

1pound shelled hazelnuts
8eggs, separated
1⅓cups sugar
½cup water
2cups whipping cream, chilled

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 350 degrees. Toast the shelled hazelnuts until brown, about 20 minutes. Remove and place on a clean dish towel. Allow to cool, then rub the hazelnuts in the towel to remove the skins. When the hazelnuts are at room temperature, grind in a food processor.
Step 2
In a saucepan, beat together the egg yolks, ⅔ cup of the sugar, and water. Heat over a low flame, stirring constantly until an instant-read thermometer reads 160 degrees. Do not allow the eggs to curdle. Set aside.
Step 3
In a food mixer, whip the cream until it holds soft peaks, add ¼ cup sugar and continue to whip until the cream holds firm peaks. Reserve.
Step 4
In the mixer, whip the egg whites until they hold soft peaks, add ¼ cup sugar and continue to whip until it holds firm peaks. Reserve.
Step 5
In a big bowl, mix the custard with the nuts, then fold in the whipped cream, then the egg whites. Place in the freezer overnight. Take out 30 minutes before serving.