Vanilla Egg Yolk Semifreddo with Toasted Hazelnuts

7 ingredients

13 steps

What you need

Restated from the original video

1
Line a 22 x 11 cm (9 x 5 in) loaf pan with plastic wrap, leaving a generous overhang on the long sides. Put the pan in the freezer.
2
Heat the oven to 180 °C (350 °F). Toast the hazelnuts on a tray until fragrant, 8-10 min.
3
Rub the warm hazelnuts in a clean towel to remove most of the skins. Chop them coarsely and let them cool.
4
Pour about 2.5 cm (1 in) of water into a pot and heat until barely simmering.
5
In a heatproof bowl, whisk the yolks, sugar, water, vanilla seeds and salt together.
6
Set the bowl over the simmering water without touching it. Whisk constantly until the mixture is pale, thick and reads 71 °C (160 °F), 6-8 min.
7
Lift the bowl off the pot. Whisk the custard with a hand mixer on high until it has cooled and falls from the beaters in a thick ribbon, about 5 min.
8
In another bowl, whip the cream to soft peaks.
9
Fold a third of the cream into the yolk mixture to loosen it, then fold in the rest gently until no streaks remain. Fold in the hazelnuts.
10
Scrape into the chilled pan, smooth the top and fold the plastic wrap over it.
11
Freeze until firm, at least 6 h or overnight.
12
Wrap a warm damp cloth around the pan for 30 seconds, then lift the semifreddo out by the plastic and turn it onto a chilled plate.
13
Peel off the plastic and slice with a knife dipped in hot water. Serve at once.

Imported from savorthebest.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.