HAZELNUT SEMIFREDDO
Steps:
- Preheat the oven to 350*. Toast the hazelnuts 5-10 minutes. Let cool, then rub briskly in a towel to remove the skins. Pulse in a food processor until coarsely chopped. Line 12 muffin pan cups with aluminum foil liners, set aside. Blend the Nutella, milk, liqueur, vanilla and salt in a food processor until smooth. Add ¾ cup of the toasted hazelnuts and pulse. Scoop the mixture into a large bowl. Fold in the softly whipped cream until no streaks show. Ladle the mixture into the lined muffin cups, filling to within 1/8th inch of the top. Sprinkle with the remaining hazelnuts. Freeze until firm, about 2 hours. Remove from pan with the foil liners. Place in a large resealable plastic bag and store in the freezer. Let stand at room temperature 8-10 minutes before serving.
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Asma Jabeen
jasma35@aol.comThis hazelnut semifreddo was absolutely divine! The hazelnut flavor was rich and decadent, and the texture was light and airy.
Orenuga Sauban
sauban65@hotmail.frThe semifreddo was a bit too sweet for my taste, but I can definitely see how others would enjoy it.
Om Riam
oriam@yahoo.comThis hazelnut semifreddo was a bit tricky to make, but it was totally worth it. The flavor was incredible and the texture was spot on.
Niyah Moore
m_niyah94@yahoo.comI'm not a huge fan of hazelmits, but this semifreddo was still amazing. The chocolate flavor was really strong, and the texture was perfect.
Sharjeel Babar
b-sharjeel@yahoo.comThe hazelnut flavor was very subtle, but I could definitely taste it. The texture was also very smooth.
Im King
i-king10@gmail.comThis hazelnut semifreddo was a delicious and elegant treat.
Saif Said
saids@hotmail.comI thought the semifreddo was a bit too dense, but the flavor was spot on.
Muhammad Arsal
amuhammad55@gmail.comThis recipe is a keeper! The semifreddo was a perfect balance of light and rich, and the hazelnut flavor was divine.
Ps bloodline
p@yahoo.comI had a bit of trouble finding hazelnut extract, but the end result was worth it.
Michael Casulus
michael71@hotmail.comThe semifreddo was a bit too sweet for my taste, but overall it was a good recipe.
ameer is road
a_road52@gmail.comThis hazelnut semifreddo was a delicious treat. I loved the combination of hazel redundts and chocolate.
Vector Brandon
brandon-vector90@gmail.comI'm not usually a hazelnut fan, but this recipe changed my mind. The semifreddo was rich and creamy, with just the right amount of nuttiness.
Raymond Oliver
raymondoliver9@hotmail.co.ukA bit time-consuming to make, but totally worth it. The end result was pure indulgence.
Logy Elzawawy
elzawawy-l@yahoo.comAmazing! The semifreddo was a hit at my dinner party. Everyone raved about the flavor and texture.
My Babu
babu30@aol.comThe hazelnut flavor was subtle but definitely there. And the texture was on point. Overall, very happy with this recipe.
Taqi naqvi
taqi_n26@gmail.comEasy to follow instructions and worth every calorie. I'll definitely make it again - and that's saying something.
Abishek Chaudhary
ca3@yahoo.comThis hazelnut semifreddo was an absolute delight! The velvety texture and rich nutty flavor were perfectly balanced, creating a truly luxurious treat. I highly recommend it for any occasion.