nougat semifreddo

Ingredients

• 1 pound shelled hazelnuts
• 8 eggs, separated
• 1 ⅓ cups sugar
• ½ cup water
• 2 cups whipping cream, chilled

• Nutritional Information

  • Nutritional analysis per serving (16 servings)

    365 calories; 28 grams fat; 7 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 18 grams sugars; 8 grams protein; 126 milligrams cholesterol; 46 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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16 servings

Preparation

1. Preheat the oven to 350 degrees. Toast the shelled hazelnuts until brown, about 20 minutes. Remove and place on a clean dish towel. Allow to cool, then rub the hazelnuts in the towel to remove the skins. When the hazelnuts are at room temperature, grind in a food processor.
2. In a saucepan, beat together the egg yolks, 2/3 cup of the sugar, and water. Heat over a low flame, stirring constantly until an instant-read thermometer reads 160 degrees. Do not allow the eggs to curdle. Set aside.
3. 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. Reserve.
4. 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. Reserve.
5. In a big bowl, mix the custard with the nuts, then fold in the whipped cream, then the egg whites. Place in the freezer overnight. Take out 30 minutes before serving.