Pera Bella Helena

Ingredients

  • ¾ cup chilled whipping cream
  • 1 pint vanilla ice cream, slightly softened
  • ½ cup chopped husked toasted hazelnuts
  • 3 tablespoons Frangelico or other nut liqueur
  • 1 ounce bittersweet (not unsweetened) or semisweet chocolate, finely grated
  • ½ teaspoon grated orange peel
  • ¼ cup whipping cream
  • + 11 more ingredients
    • ¼ cup Frangelico liqueur
    • Pinch of salt
    • 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
    • ¼ cup light corn syrup
    • 6 cups water
    • 1 ½ cups sugar
    • 8 1x3-inch orange peel strips
    • 2 teaspoons vanilla extract
    • 4 small firm ripe Anjou, Bartlett or Comice pears, peeled
    • ¼ cup chopped husked toasted hazelnuts
    • 4 orange slices

1. For Semifreddo: Line 8-inch square pan with plastic. Whip 3/4 cup cream to soft peaks in medium bowl. Mix ice cream, hazelnuts, liqueur, chocolate and orange peel in large bowl just until blended. Gently fold in whipped cream. Transfer mixture to prepared pan; smooth top. Cover and freeze unt...

View full recipe at SpringPad

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