Baci semifreddo

Name: Baci semifreddo
Total time: 1 h 5 min
Yield: Serves 10
Ingredients: 9 egg yolks; 250 gm caster sugar; Scraped seeds of 1 vanilla bean or 1 tsp vanilla paste; 20 ml Frangelico; 200 gm dark chocolate (55% cocoa solids), melted, plus extra to serve; 2 tbsp Dutch-process cocoa, sieved; 600 ml thickened cream; 250 gm crème fraîche; 150 gm roasted hazelnuts, skins removed, coarsely chopped; To serve: maraschino cherries (optional)

Australian Gourmet Traveller Italian dessert recipe for baci semifreddo (chocolate hazelnut flavoured).

Dec 15, 2009 5:19am

By Lisa Featherby

Serves 10
30 mins preparation
35 mins cooking plus freezing

Baci semifreddo

You'll need to begin this recipe a day ahead.

Ingredients

9 egg yolks
250 gm caster sugar
Scraped seeds of 1 vanilla bean or 1 tsp vanilla paste
20 ml Frangelico
200 gm dark chocolate (55% cocoa solids), melted, plus extra to serve
2 tbsp Dutch-process cocoa, sieved
600 ml thickened cream
250 gm crème fraîche
150 gm roasted hazelnuts, skins removed, coarsely chopped
To serve: maraschino cherries (optional)

Method

Main

1
Line a 2 litre-capacity mould with plastic wrap or baking paper.
2
Whisk yolks, sugar, vanilla seeds and Frangelico in a heatproof bowl over a saucepan of simmering water until mixture is tripled in volume, thick and pale and holds a ribbon (4-5 minutes).
3
Transfer semifreddo mixture to an electric mixer and whisk until cool (2-3 minutes). Add chocolate and cocoa and mix to combine.
4
Meanwhile, whisk cream and crème fraîche in a bowl until soft peaks form.
5
Fold one-third into egg mixture to loosen mixture, then fold through remaining cream and hazelnuts.
6
Spoon into container, cover, freeze until firm (6 hours-overnight). Makes about 2 litres.
7
Serves scoops of Baci semifreddo drizzled with extra melted chocolate and topped with a maraschino cherry, if you like.