Hazelnut Avocado Semifreddo
Servings
6
servingsA light but delicious make-ahead dessert that is a real treat in the summer but easy to make and fun to eat at any time of year. Wait til you taste the first crunch of hazelnut!
Ingredients
1 tbsp butter
½ cup roasted hazelnuts, chopped
3 tbsp sugar
⅛ tsp cinnamon
pinch of salt
Cooking spray
1 large avocado
¾ cup sweetened condensed milk
1 tbsp lemon juice
1 ½ cups heavy cream
Directions
- In a nonstick skillet, melt butter over medium-high. Mix sugar, cinnamon, and salt. Add nuts and sugar mixture to the skillet. Stir constantly until sugar browns, 4-5 minutes. Set aside to cool.
- Coat a loaf pan with cooking spray and line with plastic wrap, leaving at least a 3” overhang.
- In food processor, puree avocado flesh, condensed milk, lemon juice, and a pinch salt. Whip cream to stiff peaks; fold in avocado puree. Break up cooled hazelnuts if clumped and add them to the avocado mix. Pour into prepared pan. Cover with plastic overhang and freeze until firm, at least 3 hours. Slice in the loaf pan or unmold to a platter and slice.
Notes
- Hazelnuts are tough to chop (and the processor doesn’t work for this) so I buy them already roasted and chopped from Freddie Guy Hazelnuts in Oregon. They keep well in the freezer and are great for salads and baking.