Hazelnut Semifreddo

INGREDIENTS

• 150g hazelnut spread
• 1 large free-range egg
• 3 large free-range egg yolks
• 1 tsp vanilla bean paste
• 150g caster sugar
• 400ml double cream
• 75g toasted skinless hazelnuts, finely chopped

METHOD

1. Double line a 1.5 litre capacity loaf tin with cling film.
2. Put the hazelnut spread in a small heatproof bowl and then stand it in a larger bowl of boiling water for 5–10 minutes until it has softened.
3. Place the sugar, the 3 egg yolks, the 1 egg and vanilla bean paste in a heatproof bowl and set it over a saucepan of simmering water. Using a hand-held electric whisk, beat for about 8 minutes until the mixture is thick and pale. Remove from the heat and set aside.
4. In a separate large bowl, whip the double cream until it is stiff. Fold in the pale egg mixture until combined.
5. Pour half the mix into the prepared loaf tin. Make a shallow well along the centre and pour three quarters of the melted hazelnut spread. Pour the rest of the mix over the top and, using a spoon, smooth over the surface. Cover with cling film and place in the freezer to set for 6 hours.
6. To serve, turn the semifreddo out onto a serving platter and carefully remove the clingfilm. Sprinkle it with the remaining hazelnut spread, the toasted hazelnuts and serve in generous slices.