Clementine and Caramelised Hazelnut Semi Freddo

Caramel, nuts, cream and clementines – need we say more? This decadent dessert will take centre stage on any festive table.

Preparation

Peel and segment the clementines.

1 Line a baking tray with baking parchment.
2 Put the granulated sugar in a medium heavy-based pan along with a splash of water. Heat gently, stirring, until the sugar has dissolved.
3 Increase the heat and let the mixture boil for 5-6 minutes, without stirring, until dark golden brown. Remove from the heat and quickly stir in the hazelnuts.
4 Pour the caramelised nuts onto the baking sheet and allow to set for 20 minutes.
5 Break off a few and put aside for decoration. Remove the rest from the paper and roughly chop.
6 Line one 900g loaf tin per 8 servings with cling film. Put the mascarpone and yogurt in a large bowl and beat until smooth.
7 In a separate bowl, whisk the cream and icing sugar to soft peaks and fold it into the mascarpone mix.
8 Fold in the clementines, wine and chopped nuts.
9 Pour the mixture into the prepared tin and level the surface. Freeze for 4-5 hours, until just set.
10 Remove from the freezer 20 minutes before serving. Turn out of the tin, decorate with the reserved nuts and slice to serve.