PIEDMONT HAZELNUT SEMIFREDDO

DIFFICULTY: 3

SERVINGS: 4

PREPARATIONS: 1 hour

FREEZING: 3 hours

INGREDIENTS:

• 1 1/4 cups (300 g) confectioners’ cream (see recipe below)
• 7 cups (415 g) unsweetened whipped cream
• About 1/2 cup (135 g) Italian style meringue (see recipe below)
• 3 oz. (80 g) hazelnut paste

FOR THE CONFECTIONER’S CREAM

• 2 large egg yolks
• 6 tbsp. (75 g) sugar
• 2 tbsp. (28 g) all-purpose flour
• 1 cup (250 ml) milk

FOR THE ITALIAN STYLE MERINGUE:

• 2 large egg whites
• 1/2 cup plus 1 tbsp. (120 g) sugar
• 4 tsp. (20 ml) water

INSTRUCTIONS:

1. To make the Italian style meringue, clip a thermometer to the side of a small saucepan and heat two-thirds of the sugar and the water.
2. Meanwhile, whisk the egg whites in a bowl with the remaining sugar until stiff.
3. When the sugar mixture in the saucepan reaches 250°F (120°C)—check with an instant-read thermometer—pour it onto the whipped egg whites and continue to whisk until lukewarm. Set aside.
4. To make the confectioner’s cream, beat the egg yolks in a bowl with the sugar, add the flour, and mix.
5. In a small saucepan, bring the milk to a boil. Add a little milk to the beaten yolks and mix until the yolks are warm; add back to the rest of the hot milk and mix thoroughly. Cool the mixture rapidly.
6. Stir in the hazelnut paste. Carefully blend the mixture with the Italian meringue, and then gently stir in the unsweetened whipped cream.
7. Pour the mixture into individual molds and freeze for at least three hours.
8. Unmold and serve.