| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Desserts | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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