Hazelnut semifreddo with sabayon

A17002 HAZELNUT SEMIFREDDO with EGGNOG for 4 PERSONS INGREDIENTS 2 eggs, 150 g of vanilla sugar, 30 g of hazelnut paste, 30 g of hazelnuts, 1 dl cream, 8 cone-shaped waffles.

For the zabaglione: 2 eggs, 50 g honey acacia? 1/2 glass of brandy, 1 dl cream.

For the sauce: 50 g sugar, 100 g of dark chocolate, 1 dl cream, 1/2 glass water scarce.

With the beater or whisk beat two egg yolks with sugar.

Add the hazelnut paste and chopped hazelnuts, stirring to mix.

Beat egg white until foamy a, whip the cream and add the entire mixture, stirring gently.

Fill individual stencils and stored in the refrigerator for at least 2 hours.

Meanwhile, prepare the sauce: combine the water and sugar, then let them melt chocolate into small pieces and let cool.

Finally add the whipped cream, stirring to mix well.

Prepare the Sabayon mixing two egg yolks with honey and brandy (keeping the vessel on fire Bain-Marie).

Remove from heat and add, stirring, whipped cream.

In individual dish, pour the Sabayon sauce, on the other; Sprinkle over the semifreddo removed from the stencil and decorate with wafers.

Serve.