Semifreddo de pumpkin pie com crocante de avelã | Roberto Strongoli | Que Seja Doce

Roberto Strongoli teaches how to make PUMPKIN PIE SEMIFREDDO WITH CRUNCHY HAZELNUT. SEMIFREDDO is a frozen dessert that resembles a mousse and, in this version, is served with pumpkin cream and topped with toasted hazelnut praline. #NhacGNT #QueSejaDoce #RobertoStrongoli Ingredients: For the pumpkin cream: 1/4 kabocha pumpkin 3 tablespoons sugar 3 tablespoons honey 2 tablespoons butter soup Spices to taste: Powdered cinnamon Powdered ginger Powdered nutmeg Powdered allspice Powdered cloves For the semifreddo: 2 teaspoons of vanilla extract 55 g of sugar for the egg yolks 4 egg yolks 4 egg whites 500 g of fresh cream Sugar for the fresh cream to taste A pinch of salt For the praline: 200 g of toasted hazelnuts 200 g of sugar Preparation: For the pumpkin cream: Wrap the pumpkin in aluminum foil and bake at 180 degrees until soft, approximately 40 minutes. Using a spoon, remove the pulp and in a pan, cook with sugar and honey until puree. Adjust the texture with butter and add spices to taste Pumpkin spices: this is the classic seasoning for this dish: have them in equal quantities and use whenever you want: ground cinnamon, ground ginger, ground nutmeg, ground allspice, ground cloves. Reserve the remaining pumpkin cream to serve with the semifreddo. For the semifreddo: In a bowl, combine the sugar and egg yolks, place this bowl over a pan with two fingers of water, so that the bottom of the bowl does not touch the water, and bring to the boil. Beat the sugar and egg yolks until light yellow. Add 1 tablespoon of vanilla extract and beat a little more. When it reaches the appearance of eggnog, remove from the heat and set aside to cool. Using a whisk or in a mixer, beat the fresh cream and, when it starts to thicken, add the sugar and 1 tablespoon of vanilla and beat until soft peaks form. Set aside. In a mixer, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold in all the ingredients to keep as much air in as possible, in the following order: whipped cream over egg yolk cream and, lastly, the egg whites. For the praline: Heat the sugar and let it melt and brown until it reaches a medium caramel consistency. Add the hazelnuts, mix, and pour onto a silicone mat. Let cool completely, then chop or process in a food processor to form a coarse crumble. To assemble the cut version: line a 20x7cm loaf pan with plastic wrap, add a layer of the white cream and a few spoonfuls of the pumpkin cream and mix with the handle of a spoon. Cover with plastic wrap and place in the freezer for about 4 hours, or until firm. Remove the semifreddo from the freezer a few minutes before serving, remove the semifreddo from the pan using the edges of the plastic wrap, place on a cutting board, remove the plastic wrap and slice. Serve with the hazelnut praline and pumpkin cream. To assemble the ball version: in a loaf pan or other long baking dish, place a layer of the white cream and a few spoonfuls of the pumpkin cream and mix with the tip of a paring knife. Repeat the process with all the cream. Cover with plastic wrap and place in the freezer for about 4 hours or until firm. Use an ice cream scooper to make balls and serve with the hazelnut praline and pumpkin cream. ------------------------------------ ➡ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ➡ Also watch on Globoplay + Channels: www.globoplay.com ➡ Follow Nhac GNT on social media: Facebook:   / nhacgnt   Instagram:   / nhacgnt   Pinterest:   / nhacgnt   Many More Recipes: http://www.nhacgnt.com.br