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    Torroncino Semifreddo

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    Torroncino Semifreddo

    • Preparation time: 30 minutes, plus freezing time
    • Cooking time: 5 minutes
    • Total time: 35 minutes plus overnight freezing

    Serves: 12 - 14

    Ingredients

    • For the sauce:
    • 100g pack Waitrose Roman Hazelnuts
    • 200g bar Waitrose Continental Plain Chocolate, broken into small pieces
    • 200ml whole milk
    • 50g caster sugar
    • 2 x 568ml pots double cream
    • 1.5 tsp vanilla extract
    • 150g Waitrose honey
    • 3 x 100g bars Serio Torrone del Maestro Pasticciere Almond Nougat, broken into small pieces (see tip)

    Method

    1. Beat the cream until thickened and it leaves a trail. Using a metal spoon, fold in the vanilla and honey. Add the nougat and mix well. Spoon into a large plastic container and freeze for about 1 hour, or until setting at the edge.
    2. Remove from the freezer and stir again to break up any ice crystals that have formed.
    3. Line a terrine or loaf tin (30 x 10 x 10cm) with clingfilm and fill with the mixture. Freeze for at least 4-5 hours (preferably overnight), or until the mixture is frozen.
    4. To make the sauce: preheat the oven to 180°C, gas mark 4. Spread the hazelnuts in a roasting tin and bake for 10 minutes until brown. Cool slightly, then remove the skins (see tip). Place in a food processor and blend to a fine powder.
    5. Place the chocolate, milk and sugar in a bowl over a pan of boiling water until melted. Remove from the heat and stir in the hazelnuts until thoroughly combined. Leave to cool.
    6. Put the torroncino in the fridge for 20 minutes before serving. Turn out of the tin and slice. Serve with the warm chocolate sauce.

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    Cook's tips

    To break the nougat into small pieces: either chop with a knife on a board or wrap in a clean tea towel and break with a rolling pin or mallet.

    Use a clean tea towel to rub the skins off the roasted hazelnuts.

    To make the torroncino easier to slice, use a knife dipped in hot water.

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