John Myers
Dessert: Semifreddo Al Torrone (Lombardy)
The perfect dessert: semifreddo al torrone (lombardy) recipe with a picture and simple step-by-step instructions.
- 50 g Almonds
- 50 g Hazelnuts
- 100 g Honey
- 2 piece Eggs – preferably fresh from the nest – separated
- 2 tablespoon Sugar
- 200 ml Cream
- 100 g Dark couverture or chocolate
- 2 tablespoon Milk
- 1 pinch Ground cinnamon
- Chop the almonds and hazelnuts and roast them in a pan until they start to smell.
- Slowly warm the honey in a water bath for about 10 minutes until it becomes a little darker. Now put the nuts in there, mix well and let cool. Stir every now and then.
- Beat the egg whites and the cream separately.
- Stir egg yolks with sugar until foamy and stir in the honey-nut mixture.
- Now fold in the cream and egg whites and pour the cream into bowls or glasses. Place in the freezer for about 2 hours.
- For the sauce, break the chocolate into pieces and melt over the water bath. Mix with the milk and season with cinnamon.
- Decorate the semi-frozen cream with a little sauce and serve with the rest.
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