CHOCOLATE-MACADAMIA SEMIFREDDO

By jarren

Ingredients

• 2/3 cup salted macadamia nuts
• 4 ounces bittersweet chocolate, coarsely chopped
• 2/3 cup sugar
• 1 1/3 cups heavy cream
• 3 large egg whites
• 1/4 teaspoon pure vanilla extract

Details

Servings 5

Preparation

Step 1

Preheat oven to 350 degree. Toast nuts on a baking sheet until pale golden brown, about 10 minutes. Let cool completely.

Pulse the nuts and chocolate in a food processor until coarsely ground. Add 1/3 cup sugar; pulse until combined, about 7 times (do not overprocess; mixture should not form a paste). Set aside.

Beat cream in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form. Transfer to a large bowl; cover with plastic wrap, and refrigerate. Meanwhile, beat egg whites in the clean bowl of electric mixer fitted with the whisk attachment until soft peaks form. Add vanilla and remaining 1/3 cup sugar; beat until stiff peaks form.

Fold egg whites into whipped cream; gently fold in nut mixture. Spoon into a glass baking dish; smooth with a rubber spatula. Press plastic wrap on surface; freeze at least 4 hours, and up to 1 week.