These half-spheres of hazelnut semifreddo with caramel topping are very easy to make. They require few ingredients for an exceptional result: a flavorful, refreshing single-portion dessert, perfect to finish a meal and/or to brighten these hot days. A spoon dessert with no eggs, no mascarpone, no gelatin and, above all, no oven, completed by a delicious homemade caramel sauce. The half-spheres can be stored in the freezer for several weeks and then left at room temperature for a few minutes before serving. Below, let’s see together what is needed to prepare our hazelnut semifreddo with caramel:
Other similar semifreddo recipes:
-> WITH PAN DI STELLE
-> STRAWBERRY
-> COFFEE
-> WITH COCONUT AND AMARENA
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 8
Ingredients
- 1 2/3 cups heavy whipping cream
- 5 oz sweetened condensed milk
- 3 tbsp hazelnut spread
- to taste chopped hazelnuts
- 1 cup granulated sugar
- 7 tbsp water
- vanilla extract
Steps
Prepare the half-spheres. Whip the cold cream (straight from the fridge) to stiff peaks with the help of electric beaters.
Add, little by little, the sweetened condensed milk and the hazelnut spread, folding them into the cream from the bottom up until you obtain a homogeneous mixture.
Take a medium half-sphere silicone mold and fill each cavity almost to the edges. Finish with the chopped hazelnuts, covering all the semifreddos.
Transfer the mold to the freezer for at least 4-5 hours. In the meantime, prepare the caramel topping (or another preferred flavor, or simply decorate with hazelnut spread/melted chocolate).
Prepare the topping. Bring the water with the vanilla to a boil in a small saucepan. Separately, dissolve the sugar in a saucepan with two tablespoons of cold water without stirring until bubbles form on the surface.
Once the mixture begins to darken and the sugar has caramelized, turn off the heat and carefully incorporate the boiling vanilla-flavored water (be careful not to scald yourself).
Stir quickly to form the caramel sauce and transfer it to a bowl to cool completely.
Once both preparations are ready, remove the mold from the freezer and unmold the half-spheres by turning the mold over onto a serving tray.
Decorate the surface, in this case, with the caramel topping, a few coarsely chopped hazelnuts and serve.
Bon appétit and… see you in the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
