Osteria Olio Chocolate Hazelnut Semifreddo

steps

Make the Chocolate semifreddo

1. Melt butter and chocolate together.
2. Whisk sugar and egg whites over a double boiler until mixture is very hot and sugar has dissolved. Remove from heat and whip on a stand mixer until stiff peaks.
3. Fold the meringue into the medlied chocolate mixture in thirds until combined. Set aside.
4. Whip heavy cream until medium peaks and fold into chocolate meringue in thirds until completely combined.
5. Line 4” ring molds with acetate strips.
6. Fill molds half way with the semifreddo.
7. Place in the freezer until firm.

For the Hazelnut semifreddo

1. Whip cream to soft peaks and set aside.
2. Whisk yolks and ⅓ cup of sugar over a double boiler until thickened, hot, and sugar has dissolved. Place on a stand mixer and whip on high until cool. Add praline paste and mix to combine. Set aside.
3. Whisk egg whites and ¾ cup sugar over a double boiler until mixture is very hot and sugar has dissolved. Place on a stand mixer and whip on high until stiff peaks.
4. Fold meringue into yolk mixture in thirds. Add the hazelnut croquant and mix until combined.
5. Fold the whipped cream into the mixture in thirds until combined and smooth.
6. Portion evenly on top of the chocolate layer to the top of the mold.
7. Place in the freezer until completely solid (at least 4 hours) before removing.
8. Keep in the freezer to serve.

For the Aerated Chocolate

1. Melt chocolate.
2. Place in an ISI canister and charge with 2 charges.
3. Expel into a vacuum seal plastic container.
4. Place in the freezer immediately and let sit until firm.
5. Remove from freezer, turn out onto a cutting board and cut into small pieces.

For the Marshmallow

1. Heat corn syrup, water, sugar, and salt to 242 degrees.
2. While syrup is cooking, start whipping egg whites until medium peaks form.
3. Once syrup is ready, turn the mixer on high and stream in hot syrup.
4. Whip on high until stiff peaks form.

For the Hazelnut Shortbread

1. Cream together butter, sugars, salt, and vanilla until light and creamy.
2. Add gluten free flour and hazelnuts and mix just until combined.
3. Roll int between 2 pieces of parchment paper to ¼ inches thick.
4. Place in the fridge to firm up.
5. Use a ring cutter the same size as the semifreddo ring molds and cut out the cookies.
6. Bake at 350 degrees for 10 minutes or until the edges are light golden brown.

Plate Assembly

1. Unmold a semifreddo and remove acetate strips. Place semifreddo on top of one shortbread cookie.
2. Pipe a 2 inch diameter of marshmallow on a plate and press the bottom of a flat bottomed cup into the marshmallow. Pull the cup up quickly to create meringue peaks. Torch the meringue with a kitchen torch.
3. Place the semifreddo on the plate slightly overlapping with the marshmallow.
4. Place aerated chocolate on top of the semifreddo.
5. Sprinkle Maldon flake sea salt and chopped hazelnut pieces over the semifreddo.
6. Serve and enjoy.