Nutella Semifreddo

Semifreddo is Italian for "half cold", and can refer to many semi-frozen desserts. This semifreddo straddles several desserts classifications; its mousselike texture is similar to ice cream, but is lighter, airier, and less frozen. I always enjoy ice cream recipes that did not rely on an ice-cream maker, and this one does not. It somehow feels like you've beaten the system, making (a variation of) ice cream without needing "proper" equipment.

This recipe can also work well with a hint of liquer if you want to impart an even more 'adult' feel to the recipe. I found Frangelico goes very well with the nutella; just add a tbsp or 2 to the heavy cream before whipping.

INGREDIENTS:

1 egg

4 egg yolks

2 tbsp caster sugar

100g Nutella, warmed over a double boiler

300ml heavy cream, whipped to soft peaks

Pistachios to garnish, chopped

PREPARATION:

Line a 22cm x 11cm x 5cm (1 litre) loaf tin with cling wrap. Place the egg, egg yolks and sugar in a bowl, over a saucepan of simmering water, make sure the bowl does not touch the water. Whisk for 5 to 6 minutes until the mixture is pale and fluffy. Drizzle in the Nutella and whisk gently to combine. Remove from the heat and allow to cool.

Whipped the heavy cream and then gently fold in the egg and nutella mixture. Pour into the prepared loaf tin, and cover with cling wrap before putting it in the freezer for about 4 hours.

When ready to serve, remove from freezer, leave for around 3 minutes for it to thaw, turn out the semifreddo onto a plate, sliced and sprinkle with pistachios.

Print Page