Hazelnut Semifreddo Cappuccino (Sometimes called Frozen Hot Chocolate) Thursday, December 2, 2010
A Gaylord Opryland Resort recipe
4 TBSP butter
1 cup hazelnuts, chopped
1 tsp honey
1 tsp sugar
1/2 tsp salt
2 cups heavy cream
1/2 tsp vanilla extract
1 cup sugar
1/2 cup water
6 egg whites
1 cup macaroon cookies, crushed
Place butter in a saute pan and brown. Remove from heat. Add the hazelnuts, honey, sugar, and salt. Place in a stainless steel bowl and set aside to cool. Whip the cream and vanilla to a medium peak and set aside. Cook the sugar and water till 240 degrees. Whip the egg white until soft peak and slowly add the cooked sugar. After all ingredients have cooled, fold the butter mix into the cream then fold the whites into the cream mix. Fold in the crushed macaroons and scoop into cappuccino cups. Freeze and garnish with fresh cream.
Note: This recipe seems to be a lot of trouble. It is. Let me assure you that it is worth it.