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Chocolate, fig and hazelnut semifreddo


You'll need

160 ml (2/3 cup) espresso 125 ml (½ cup) Amaretto liqueur 165 gm (¾ cup) caster sugar 4 dried figs, halved 5 eggs 375 ml (1½ cups) milk 1 vanilla bean, split and seeds scraped 220 gm dark chocolate (57% cocoa solids), finely chopped 125 ml (½ cup) pouring cream 125 gm hazelnuts, roasted, peeled and coarsely chopped

Method

  • 01
  • Combine coffee, liqueur and ½ cup sugar in a saucepan and bring to the boil over medium-high heat, stirring to dissolve sugar. Add figs, then simmer over low-medium heat until figs are soft (5-6 minutes). Cool, remove figs and refrigerate syrup. Coarsely chop figs and set aside.
  • 02
  • Whisk eggs and remaining sugar in a heatproof bowl until pale. Meanwhile, combine milk and vanilla bean and seeds in a small saucepan. Bring just to the boil over high heat, then pour over egg mixture, whisking continuously until combined. Place bowl over a saucepan of simmering water and whisk over medium heat until thick (3-4 minutes). Remove from heat and place over a bowl of iced water to cool.
  • 03
  • Melt chocolate in a heatproof bowl over a saucepan of simmering water. Cool to room temperature, then whisk into egg mixture. Set aside.
  • 04
  • In a separate bowl, whisk cream until soft peaks form, then gently fold into chocolate mixture. Fold through hazelnuts and figs and pour into a greased, baking paper-lined 23cm x 8cm x 8cm loaf pan. Cover with plastic wrap and freeze until firm (4 hours or overnight). Serve sliced, drizzled with syrup.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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