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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.

  • Timer Prep 330 min
    Cook 5 min
  • Chart 549.0 cal/
  • Chef hat Medium


Peel and segment the clementines.


  1. 1 Line a baking tray with baking parchment.
  2. 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. 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. 4 Pour the caramelised nuts onto the baking sheet and allow to set for 20 minutes.
  5. 5 Break off a few and put aside for decoration. Remove the rest from the paper and roughly chop.
  6. 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. 7 In a separate bowl, whisk the cream and icing sugar to soft peaks and fold it into the mascarpone mix.
  8. 8 Fold in the clementines, wine and chopped nuts.
  9. 9 Pour the mixture into the prepared tin and level the surface. Freeze for 4-5 hours, until just set.
  10. 10 Remove from the freezer 20 minutes before serving. Turn out of the tin, decorate with the reserved nuts and slice to serve.
  • Average per serving
  • Calories 549.0kCal
  • Fat48.1g
  • Saturated25.7g
  • Salt0.0g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg