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.
