nougat semifreddo

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Toast the shelled hazelnuts until brown, about 20 minutes.

3. 3

   Remove and place on a clean dish towel.

4. 4

   Allow to cool, then rub the hazelnuts in the towel to remove the skins.

5. 5

   When the hazelnuts are at room temperature, grind in a food processor.

6. 6

   In a saucepan, beat together the egg yolks, 2/3 cup of the sugar, and water.

7. 7

   Heat over a low flame, stirring constantly until an instant-read thermometer reads 160 degrees.

8. 8

   Do not allow the eggs to curdle.

9. 9

   Set aside.

10. 10

    In a food mixer, whip the cream until it holds soft peaks, add 1/4 cup sugar and continue to whip until the cream holds firm peaks.

11. 11

    Reserve.

12. 12

    In the mixer, whip the egg whites until they hold soft peaks, add 1/4 cup sugar and continue to whip until it holds firm peaks.

13. 13

    Reserve.

14. 14

    In a big bowl, mix the custard with the nuts, then fold in the whipped cream, then the egg whites.

15. 15

    Place in the freezer overnight.

16. 16

    Take out 30 minutes before serving.

* Per serving · 4 servings · Values may vary.

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