*  Exported from  MasterCook  *

                           HAZELNUT SEMIFREDDO

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   c            Sugar
   2       tb           Water
     1/2   c            Toasted & husked hazelnut
   2 2/3   c            Well-chilled whipping cream
   8       ts           Amaretto liqueur
   8                    Yolks only-room temp egg
  10       tb           Sugar
                        Garnish
                        -red seedless grapes
   1                    White only egg
                        Sugar
                        Sprigs mint

  For praline: Grease baking sheet. Heat 1/2 cup sugar
  and 2 tablespoons water in heavy small saucepan over
  low heat, swirling pan occasionally, until sugar
  dissolves. Increase heat and boil until light brown.
  Stir in hazelnuts. Return mixture to boil. Immediately
  pour onto prepared sheet, spreading thinly. Cool
  completely. Pulverize in processor or blender.
  
  For semifreddo: Beat cream in large chilled bowl until
  beginning to thicken. Add liqueur and beat just until
  peaks form. Beat yolks with 10 tablespoons sugar in
  another large bowl until pale yellow and slowly
  dissolving ribbon forms when beaters are lifted.
  Gently fold in whipped cream and 1/3 cup praline.
  Spoon into serving glasses. Freeze at least 2 hours.
  (Can be prepared 1 day ahead.)
  
  Beat egg white to blend. Dip grapes in egg white, then
  sugar, coating well. Let dry 30 minutes.
  
  If semifreddo is frozen solid, let soften in
  refrigerator 30 minutes before serving. Garnish with
  grapes and mint.
 


                   - - - - - - - - - - - - - - - - - -