- 2 cups heavy cream
- 1/4 cup acacia honey
- 1/2 pound hard hazelnut or almond torrone, finely chopped
- Warm hot fudge sauce, for serving
How to make this recipe
In a large bowl, whip the cream with the honey until firm. Fold in the chopped <em>torrone</em>. 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.
The semifreddo can be frozen for up to 2 days. Let soften for 15 minutes in the refrigerator before serving.