Hazelnut semifreddo
Instructions
Incorporate the butter softened sugar and mix them.
Meanwhile, on low heat, prepare a cream with well beaten egg yolks and milk.
Melt chocolate in double boiler and add to the cream.
As soon as it is cool add this to butter, stir and add the finely chopped hazelnuts.
Pour the rum in a bowl and two glasses of water and wet the savoiardi.
Make a layer into a mold is not too low and also lined the edges, add the cream and cover with remaining ladyfingers.
Put a weight on top, for example, dish and place in the freezer for 3-4 hours, then wash it in the refrigerator.
When you have guests, before serving the semifreddo put the cups in the freezer for half an hour.
Will serve to maintain the compactness of the dessert.
