Hazelnut Chocolate Praline Semi-freddo Dessert
gourmet partially frozen dessert 

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I ordered this delicious dessert at a fine dining restaurant in Portland Oregon, it impressed me so much I put together this recipe from the ingredients I remembered and made it in my kitchen for my website.

Hazelnut Praline Dessert

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Hazelnut Chocolate Praline Semi-Freddo Dessert
recipe and photograph created by www.finedinings.com

Recipe Type: gourmet ending to a fine dining meal
Prep: 35 min
Cook: 10 min
Serves: 8

1/2 cups sugar
2 tablespoons water

Butter a large baking sheet. Bring sugar and water to a boil in small saucepan swirling the pan until mixture turns light brown. Immediately remove from heat, spread thinly on prepared baking sheet; set aside to cool. Can be made 2 days ahead.

2-2/3 cup heavy cream
8 teaspoons Amaretto liqueur
8 egg yolks, room temperature
10 tablespoons sugar
1/2 cup hazelnuts, toasted, husked, coarsely chopped
2 ounces (1/2 cup) Valrhona Chocolate, coarsely chopped
8 ring molds (I use 8 ounce tomato sauce cans, ends removed)
8 large pieces plastic wrap

Beat heavy cream and liqueur to soft peaks.  In another clean large bowl beat egg yolks and sugar until pale yellow; fold both together; add hazelnuts, chocolate and cooled praline.  Spoon hazelnut mixture into ring molds lined with plastic wrap, cover and freeze at least 2 hours. Can be made 2 days ahead.

eme Fraiche (optional - for garnish)
2 Tablespoons sour cream
1/4 cup heavy cream

In saucepan over low heat (85 to 90 degrees to speed up the action) combine ingredients; transfer to a partially covered container, store at 75 degrees for 6 to 8 hours or until mixture thickens; stir, cover and refrigerate. Can be made 2 days ahead. 

When ready to use, whip until thickened slightly; pour into a squirt bottle with a small opening, (I use a clean plastic catsup or mustard container). 

Chocolate Ganache
(optional - for garnish)
1/2 cup heavy cream
2 tablespoon corn syrup
6 ounces chocolate, chopped

Combine ingredients in small saucepan over medium heat whisking until melted. Pour into squirt bottle (I use a clean plastic catsup or mustard container); refrigerate. When ready to use, put in microwave for a couple seconds, if necessary, to soften. Can be made 2 days ahead.

top decoration
(optional - for garnish)
8 ounces bittersweet Valrhona Chocolate***
parchment paper
8 mint springs

In saucepan melt Valrhona over low heat; pour into a squeeze bottle and make designs of your choice on parchment paper; freeze. Peel chocolate designs from paper and decorate top of dessert. ***Use bittersweet only. Can be made 2 days ahead.

With squeeze bottle make 2 chocolate ganache semi circles on each plate (see my photograph). Between the 2 half circles squeeze out creme fraiche. Use a toothpick or the tip of a sharp knife to make designs through the lines.

Place semi-freddo from the freezer inside the semi circle you just made on the plate, remove ring molds; add the frozen top decoration, if desired and garnish the hazelnut praline semi-freddo with mint sprigs.

Wine recommendation: Muscat

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