150 grams hazelnuts, pistachios, almonds... a mix is great, I only used hazelnuts
200 grams sugar
Sunflower oil for greasing
4 egg yolks
4 egg whites
4 tablespoons sugar
3 dl double cream
A pinch of salt
Get a tray and grease it a bit with sunflower oil so the nuts won't stick. Heat your nuts in a frying pan on medium heat for a few minutes, and toss them around a bit like a pro. Pour the sugar over, and wait patiently for it to melt. When it has completely melted and turned into a caramel-like goo, pour it onto your tray and let it cool.
When its cooled, break it into smaller pieces. I put them into a plastic bag, and went at it with a hammer. Simply because we had a hammer in the kitchen drawer, and I thought HELL YES. Make sure you don't completely pulverize it.
Split your vanilla bean in half, and scrape the seeds out into a bowl with your egg yolks. Whisk with the sugar until white. Add the cream, and whisk until it thickens. In another, clean bowl, whisk the egg whites with a pinch of salt. Gently fold the egg whites into the egg yolks, and add the nuts. Save some for decoration. You can put the entire bowl into the freezer, but it's easier to get individual bowls and put those in the freezer for 30-60 minutes before serving.
Semifreddo is meant to be half-frozen when you serve it. Feel free to experiment, I imagine some grated lemon zest on top would be amazing.
This dessert is so simple, and really good. It will become a classic in your repertoire! You don't need alot of this semifreddo to be pleased, it is quite sweet, but REALLY yummy. This recipe will make enough for 6-8, depending on your main course really!