Style: October 30, 2020

Style | Food 79
Hazelnut Praline Semifreddo
I think this gorgeous creamy
dessert won over my partner’s
parents. With a texture that
resembles a softer version of
ice cream and the crunch of
hazelnut crumb throughout, it is
truly delectable and has become
the pièce de résistance at the
Christmas table.
PRALINE INGREDIENTS
1–1½ cups hazelnuts
¾ cup caster sugar
METHOD
1. Roast the hazelnuts in the oven at
180°C for about 10 minutes or until
they are roasted through. Place in one
layer on an oiled metal or ceramic dish.
2. Put sugar in a saucepan and keep
stirring as it melts and slowly turns
golden. Keep a close eye on it so it
doesn’t burn.
3. Pour over the nuts.
4. Once it is cold and brittle, break into
small pieces and pulse in a blender to
make a rough crumb.
SEMIFREDDO INGREDIENTS
8 eggs
3 cups icing sugar
2 tsp vanilla
1 cup caster sugar
1 litre cream
METHOD
1. Line a dish (about 35cm by 25cm, 6–7cm deep) with
tinfoil. The tinfoil will make it easier to remove the
portions.
2. Separate the eggs, placing the egg yolks in a bowl and
whites in another bowl. In a third bowl, measure out
the cream.
3. Beat the egg yolks, and add 1 cup of icing sugar and
the vanilla until the mixture begins to pale. Set aside.
4. Beat the egg whites and add the caster sugar, spoonful
by spoonful. When the mixture forms a stiff peak and
is nice and shiny it is ready – if it is grainy, you have
overdone it. Set aside.
5. Whip the cream, and as it thickens slowly pour in the
remaining 2 cups of icing sugar.
6. Take the cream mix, fold it into the egg yolk mix, then
fold in the egg white mix, adding in a good handful of
the praline.
7. Pour mixture into the dish, smooth it out and cover in
the remaining praline mix.
8. Place in freezer. It keeps for weeks once frozen, so
you can make this ahead of time. Serve straight from
the freezer.