Coffee semifreddo with hazelnuts

Name: coffee semifreddo with hazelnuts
Cook time: 10 min
Total time: 70 min
Yield: 4
Ingredients: 250 ml Italian scoop ice stracciatella; 50 g unroasted hazelnuts; 125 ml whipped cream; 4 L'OR Espresso Capsule Ristretto

Dessert of ristretto with stracciatella ice cream, hazelnuts and whipped cream.

Ingredients

250 ml Italian scoop ice stracciatella
50 g unroasted hazelnuts

125 ml whipped cream
4 L'OR Espresso Capsule Ristretto

Kitchen Stuff

4 coffee cup

Directions

Remove the ice from the freezer 30 minutes in advance. Meanwhile, finely chop the nuts and beat the whipped cream.
Beat the ice with half of the whipped cream and mix in the hazelnuts, leaving some hazelnuts for the garnish.
Divide the ice over the glasses and put back in the freezer for 30 minutes.
Before serving, divide the ristretto first over the glasses and then the rest of the cream over it. Garnish with the rest of the hazelnuts.