Combine the cream and rum and whip until it begins to hold its shape but is still soft and smooth. Set aside in the refrigerator.
Bring a small pan of water to a boil and turn off the heat. Combine the chocolate and butter in a heat-proof bowl and place over the pan of water. Stir occasionally to melt the chocolate and butter. After the mixture is melted and smooth, remove the bowl from the pan and cool the mixture.
Combine the sugar, water, and corn syrup in a saucepan, preferably one with a pouring lip. Stir well and place over low heat, stirring often and washing the inside of the saucepan with a clean brush dipped in cold water to prevent stray sugar crystals from accumulating there. When the syrup boils, insert a candy thermometer, increase the heat to medium, and continue cooking the syrup until it reaches the soft-ball stage, 240 degrees.
As soon as the syrup begins to boil, combine the egg whites and salt in a clean, dry mixing bowl and whip the whites, either with a hand mixer set at medium speed or in a heavy-duty mixer fitted with the whip. If the egg whites seem to be becoming stiff or grainy before the syrup has reached 240 degrees, add
After the meringue has cooled, fold in the chocolate mixture, then the whipped cream. Pour the semifreddo into a
Chocolate shavings for finishing
Semifreddo alla Gianduja — Chocolate-Hazelnut
Toast 1 cup hazelnuts, rub off the skins, and reduce to a paste with
© 1990 Nick Malgieri. All rights reserved.