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Baci semifreddo

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

Baci semifreddo

Jason Loucas
10
30M
35M
1H 5M

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

Ingredients

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.

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