I planned that the return post in the introductory part would contain the reasons for my long absence. But summer is also more of a more casual theme. I will not bother you with my problems. I’ve been through a tough time and been on the edge, but, as is usually the case, what doesn’t kill you makes you stronger. I am richer for another experience, which has strengthened me and further built me ​​up as a person.

Summer has finally arrived and the infernal heat is becoming a part of everyday life. So it’s good to have an ace up your sleeve (read: freezer). Semifreddo doesn’t require a lot of time to make, and it will keep you cool

  • 300 g dark chocolate
  • 4 medium sized eggs
  • 100 g of sugar
  • 500 ml of sweet cream
  • 1 vanilla bean
  • 100 g hazelnuts (roasted, whole or coarsely chopped)

Melt the chocolate in a steamer. Mix the egg yolks with the sugar and add the melted chocolate. In a separate bowl, mix the sweet cream into the whipped cream with the addition of vanilla seeds (cut the vanilla pod in half and scrape the seeds with a knife). Using a spatula, carefully mix the whipped sweet cream into the chocolate mixture. Add the hazelnuts.

Coat a square oblong mold with cling film and pour out the semifreddo mixture. Cover with cling film and place in the freezer for 6 hours or overnight. Allow to stand at room temperature for ten minutes before serving.

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