Exceptionally creamy yet surprisingly light and airy, this amaretto-spiked white-chocolate semifreddo is ideal for a special occasion. A scattering of toasted hazelnuts is an inspired accent, as is a glass of Champagne.
Photography: Sang An
Martha Stewart Living, February 2008
- 3 large egg yolks
- 1/4 cup granulated sugar
- 1/4 cup amaretto
- 1/2 cup heavy cream
- 3 ounces white chocolate, melted
- 1/2 cup hazelnuts (2 ounces)
- Fill a large bowl halfway with ice water. Combine egg yolks, sugar, and amaretto in a heatproof bowl set over a pan of simmering water. Whisk until mixture is pale and thickened, about 2 minutes. Strain through a fine sieve into a small bowl. Place bowl in ice water until mixture has cooled slightly. Press plastic wrap directly over the surface, and refrigerate for at least 30 minutes.
- Beat cream until stiff peaks form. Gently fold in the white chocolate, then the chilled yolk mixture.
- Spoon mixture into one 4-by-2-inch baking ring set on a parchment-lined baking sheet or two 6-ounce ramekins, filling them to the rim. Smooth surface. Cover, and freeze until set, about 2 hours (or up to overnight).
- Preheat oven to 350 degrees. Spread hazelnuts on a rimmed baking sheet, and toast until skins have split, 18 to 20 minutes. Let cool slightly, then rub with a damp towel to remove skins. Coarsely chop.
- If using a ring, run a knife around edge to loosen, and unmold. If using ramekins, do not unmold. Sprinkle with hazelnuts just before serving.
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