Acacia honey semifreddo with caramelised hazelnuts and Garda olive oil

A lovely dessert with a delicate flavour enhanced by caramelised hazelnuts and our extraordinary Garda extra virgin olive oil. Prepare ahead and remove from the freezer when needed; it softens quickly.

INGREDIENTS FOR 9/10 PORTIONS

SEMIFREDDO
4 EGG YOLKS
210 G EGG WHITES
100 G ACACIA HONEY
1 VANILLA POD
200 ML FRESH CREAM
50 G SUGAR
HAZELNUT BRITTLE
100 G SUGAR
100 G BLANCHED, TOASTED HAZELNUTS
I mix yolks and honey in a bowl, using room-temperature eggs.I scrape the vanilla seeds from the pod. I add them to the yolks and whisk electrically. I whip well-chilled cream until glossy and soft.I whisk whites with sugar.They should be glossy and well whipped.The whipped mixtures are ready.I gradually add meringue and cream to the yolks.I gently fold.I divide between individual moulds, or use a loaf tin and serve sliced, then freeze.For the brittle, I melt sugar in a small pan, adding a little water if liked. When it colours, I add all the hazelnuts.I continue until the hazelnuts are glossy and golden, without burning the sugar. I spread the hazelnuts evenly on baking parchment and cool.I roughly chop the cooled hazelnuts.I unmould the semifreddo onto a plate, scatter with hazelnut crumbs and finish with a drizzle of extra virgin olive oil.