Nut brittle semifreddo

These convenient make-ahead semifreddos keep in the freezer, ready when needed.
Ingredients for 8/12 semifreddos
BRITTLE
25 g hazelnuts
25 g almonds
50 g sugar
1 tablespoon water
2 or 3 drops lemon juice
SEMIFREDDO
3 eggs
75 g sugar
50 g finely ground hazelnuts
50 g finely ground almonds
Half a litre fresh whipping cream

I put sugar, water and lemon drops in a saucepan for brittle.

I heat and melt the sugar until golden without stirring, moving the pan backwards and forwards to avoid burning.

I add almonds and hazelnuts.

I stir with a wooden spoon; it crackles and becomes amber, ready.

I carefully pour onto parchment.

I compact with an oiled spatula.

I cool and chop roughly.

For semifreddo, I separate eggs, adding 50 g sugar to yolks and reserving 25 g for whites.

I immediately whisk yolks until pale and fluffy.

I fold in finely ground almonds and hazelnuts.

I whisk whites, adding 25 g sugar as they whiten, and continue.


I whip cream in a cold bowl, not too firmly.

I gently fold whites into cream.

I vigorously mix a few spoonfuls cream into yolks.

This loosens the mixture.

I gently fold in remaining cream from bottom to top.


I put parchment discs in mould bottoms and divide brittle between them.

I add mixture and freeze until firm, then cover with cling film.

I remove half an hour before serving, turn out and decorate with cocoa or melted dark chocolate.