Perfect for a summer evening! You can buy the torrone here.
This recipe was contributed by Maurizio Quaranta to Food & Wine Magazine, WINEMAKERS’ AMAZING LUNCH ON THE ITALIAN RIVIERA, published AUGUST 2008.
- 2 cups heavy cream
- 1/4 cup acaia honey*
- 1/2 pound of hard hazelnut or almond torrone
- warm hot fudge sauce for serving
In a large bowl, whip the cream with the honey until firm. Fold in the chopped torrone. Transfer the mixture to a large, deep plastic container and press a piece of plastic wrap directly on the surface. Freeze until firm, at least
6 hours. Spoon the semifreddo into bowls, drizzle with hot fudge sauce and serve.
MAKE AHEAD The semifreddo can be frozen for up to 2 days. Let soften for 15 minutes in the refrigerator before serving.
*Anne Marie's note: can substitute light colored honey