Baci semifreddo

Ingredients

9 egg yolks

250 gm caster sugar

Scraped seeds of 1 vanilla bean or 1 tsp vanilla paste

20 ml Frangelico

200 gm dark chocolate (55% cocoa solids), melted, plus extra to serve

2 tbsp Dutch-process cocoa, sieved

600 ml thickened cream

250 gm crème fraîche

150 gm roasted hazelnuts, skins removed, coarsely chopped

To serve: maraschino cherries (optional)

Directions

Line a 2 litre-capacity mould with plastic wrap or baking paper.
Whisk yolks, sugar, vanilla seeds and Frangelico in a heatproof bowl over a saucepan of simmering water until mixture is tripled in volume, thick and pale and holds a ribbon (4-5 minutes).
Transfer semifreddo mixture to an electric mixer and whisk until cool (2-3 minutes). Add chocolate and cocoa and mix to combine.
Meanwhile, whisk cream and crème fraîche in a bowl until soft peaks form.
Fold one-third into egg mixture to loosen mixture, then fold through remaining cream and hazelnuts.
Spoon into container, cover, freeze until firm (6 hours-overnight). Makes about 2 litres.
Serves scoops of Baci semifreddo drizzled with extra melted chocolate and topped with a maraschino cherry, if you like.

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