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