Recipe for Hazelnut semifreddo con nocciole

Serves 10-12

10 ozs (285g) sugar

5 ozs (150g) unpeeled hazelnuts, lightly toasted and peeled

Vegetable oil

4 free range eggs, separated

2 tbsp white rum

12 fl ozs (400ml) cream

1 large loaf tin

Lightly oil a marble surface or a large platter. Put the hazelnuts and 3½ ozs (100g) of sugar into a heavy saucepan over a low heat until the sugar gradually melts and turns a caramel colour. Do not stir.

When this stage is reached and not before, carefully rotate the pan until the nuts are all covered with caramel.

When the nuts go ‘pop’ pour this mixture onto a lightly oiled swiss roll tin or marble slab. Allow to get quite cold. When the praline is quite hard, crush in a food processor or with a rolling pin, the texture should be quite coarse and gritty.

Reserve one quarter of the praline for garnish.

Mix the egg yolks, with 3½ ozs (100g) of sugar until thick and fluffy. Add the rum.

In a separate bowl whisk the cream until stiff. Whisk the egg whites stiffly adding the remaining sugar a little at the time. Gently fold the cream into the yolks followed by the egg whites. Spoon a little of the mixture into the prepared mould and sprinkle some crunchy praline on top. Repeat twice more always spooning the mixture into the mould instead of pouring. Cover the mould tightly and freeze overnight.

When ready to serve, turn the semifreddo out onto a chilled platter and leave for a few minutes. Remove the silicone paper.

Sprinkle with the remaining hazelnut praline. Serve with hot chocolate sauce if desired.