The last weeks have been quite hectic and during the evenings I’ve been too tired to sit in front of the computer. I have a lot of catching up to do and tonight I looked through my food photos with hope that I’ll write a few posts during the coming week.
Last week I was in Finland for work which collided a bit with my wishes to prepare some lovely food for my two dear girlfriends M and J that visited me during the weekend. I ended up cooking other food than planned but we still had a fabulous time. We shopped, watched the musical Sound of Music at the Göta Lejon theatre, we went out to dance, talked a lot and of course ate. We also went to Centralbadet to relax in the sauna and jacuzzi. Due to the lack of time when they arrived on Friday noon, I chose a chocolate and hazelnut semifreddo from Leila Lindholm’s “Leilas guldkant på vardagen” for dessert for the 3 course dinner I served during the evening. Semifreddo, which is Italian for half cold, is a great ice cream dessert to prepare well in advance, even if my planning was bad and instead of making it the weekend before the girls arrival I quickly did it while they watched before we went out for lunch. I halfed the recipe and as I didn’t have any hazelnut liquer I used macadamia nut syrup instead. I also used tiny meringues instead of using crushed regular sized ones. This semifreddo results in a lot of dishes, but it’s definitly worth it.
- Chocolate and Hazelnut Semifreddo
(serves 4. Adapted from Leila Lindholm’s “Leilas guldkant på vardagen” )
100 gram dark quality chocolate
2 tbsp vanilla infused caster sugar
100 ml double/whipping cream
100 ml fat Greek or Turkish yoghurt (10%)
1 tbsp Macadamia nut syrup (or Hazelnut liquer according to original recipe)
1 handful of tiny meringues
about 50-60 gram chopped hazelnuts
Melt the chocolate in the microwave. In a bowl, whip the egg yolks and half of the sugar until white and fluffy. In another bowl, whip the egg whites with the remaining sugar until stiff. In a third bowl, whip the cream until fluffy. Combine with the yoghurt.
Combine the egg yolk mixture with the melted chocolate. Add liquer and cream/yoghurt mixture. Finally fold in the eggwhites.
Place some chopped hazelnuts and meringues in a mold. Cover with a couple of spoons of semifreddo, add some more meringues and hazelnuts and cover with semifreddo again. Sprinkle the rest of the hazelnuts and meringues on top. Cover with cling film and put in the freezer for at least 4-5 hours.
Before serving, let the semifreddo stand in room temperature for about 20 minutes to soften. Scoop the semifreddo and serve in glasses. Sprinkle hazelnuts and meringues on top.