Mascarpone-Avocado Semifreddo With Chocolate And Hazelnuts

1. 1

   In a bowl of food processor, combine avocado, lime zest, juice and salt. Puree until very smooth.

2. 2

   Whisk mascarpone, cream, confectioners' sugar almond extract until medium-stiff peaks form. Fold in avocado pure until fully incorporated; then fold in chocolate and Hazelnuts. Line a 5-by-9-inch loaf pan with parchment, leaving a 4-inch overhang on all sides.

3. 3

   Spread mixture in the loaf pan; cover with plastic wrap. Freeze until firm, 6 hours (or, covered, up to 3 days). When ready to serve, get the semifreddo out and let sit 10 minutes at room temperature. Invert onto a serving platter; peel away parchment and serve.

* Per serving · 4 servings · Values may vary.

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