Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Sugar
2 tb Water
1/2 c Toasted husked hazelnut
2 2/3 c Well-chilled whipping cream
8 ts Amaretto liqueur
8 Yolks only-room temp egg
10 tb Sugar
Garnish
-red seedless grapes
1 White only egg
Sugar
Sprigs mint

For praline: Grease baking sheet. Heat 1/2 cup sugar and 2 tablespoons
water in heavy small saucepan over low heat, swirling pan
occasionally, until sugar dissolves. Increase heat and boil until
light brown. Stir in hazelnuts. Return mixture to boil. Immediately
pour onto prepared sheet, spreading thinly. Cool completely.
Pulverize in processor or blender.

For semifreddo: Beat cream in large chilled bowl until beginning to
thicken. Add liqueur and beat just until peaks form. Beat yolks with
10 tablespoons sugar in another large bowl until pale yellow and
slowly dissolving ribbon forms when beaters are lifted. Gently fold
in whipped cream and 1/3 cup praline. Spoon into serving glasses.
Freeze at least 2 hours. (Can be prepared 1 day ahead.)

Beat egg white to blend. Dip grapes in egg white, then sugar, coating
well. Let dry 30 minutes.

If semifreddo is frozen solid, let soften in refrigerator 30 minutes
before serving. Garnish with grapes and mint.

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