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Nutella Semifreddo

I made this for dessert a couple of nights ago and I am now pledging my undying love to the bless-ed country of Italy! I believe the genius chef that invented this delectable dish should be sainted (and I’m not even Catholic!) I actually messed it up, and the semifreddo still turned out great. It’s truly miraculous. 😉 I was going to make this the night before my friend Mr. M came over but I was too tired so I decided to make it in the morning instead. I got started around 10 am so that it would have 6 hours to chill. I began by whipping my cream…and whipping and whipping and whipping my cream. It wouldn’t whip. I checked the carton again and I had mistakenly bought 18% instead of 35% cream. So off to the grocery store I went. After that everything went smoothly, until I was pouring the mixture in the loaf pan. It looked awfully pale. I checked the recipe again. I had put all four egg whites in the meringue instead of just two. Oh man! Do not make a multi-step recipe when you’re in a hurry.

Regardless of the egg whites, it was still one of the best desserts I have ever had. It’s like frozen, Nutella flavored silk! Savoring the first bite I nearly had tears in my eyes! A ridiculous grin spread across my face. It was like falling in love!

Step by step video here: http://www.finecooking.com/videos/how-to-make-semifreddo.aspx

photo (4)

What mine looked like. And below – what it’s supposed to look like!

Photo by Scott Phillips for Fine Cooking Magazine.

Chocolate-Hazelnut Semifreddo

1 cup cold heavy cream
4 large egg yolks, at room temperature
1/2 cup granulated sugar
3 Tbs. whole milk
4 oz. dark chocolate (70% to 85%), finely ground in a food processor (1-1/4 cups)
1/2 cup Nutella
2 large egg whites, at room temperature
1/2 tsp. cream of tartar
1/4 tsp. table salt
Thoroughly chill a large metal bowl and the beaters of an electric hand mixer. Line the bottom and long sides of a 9×5-inch loaf pan with a 12×20-inch piece of plastic wrap, leaving 4-inch overhangs on the long sides. Smooth the plastic along the sides and into the corners; it’s OK if there are wrinkles. The plastic will not completely cover the short sides.

Whip the cream
Beat the cream in the chilled bowl with the chilled beaters on medium-high speed just until firm peaks form, 1 to 2 minutes. Refrigerate.

Make the zabaglione
Clean and dry the beaters. In a 4-quart saucepan, bring 1-1/2 inches of water to a boil over high heat and then lower the heat to maintain a gentle simmer. Put the egg yolks, 1/4 cup of the sugar, and the milk in a medium metal bowl and set the bowl over the pan of simmering water; make sure the bottom of the bowl doesn’t touch the water. Beat on medium speed, frequently scraping down the sides of the bowl with a silicone spatula, until the zabaglione is thick, almost doubled in volume, and the beaters leave a trail when you lift them, about 5 minutes. Remove the pan from the heat, leaving the bowl over the water. Fold the chocolate and Nutella into the zabaglione until melted and smooth. Remove the bowl from the pan and set aside.

Make the meringue
Clean and dry the beaters. Return the pan to the heat and maintain the water at a gentle simmer. Put the egg whites, the remaining 1/4 cup of sugar, the cream of tartar, and salt in a large metal bowl and set it over the pan of water. Beat on medium speed, occasionally scraping down the sides of the bowl with a clean silicone spatula, until light, fluffy, and shiny, about 3 minutes. Remove the bowl from the pan and continue beating until the meringue is very thick and billowy, about 2 minutes more.

Fold and freeze
Use a silicone spatula to gently fold the zabaglione into the meringue and then fold in the whipped cream until no streaks remain.

Scrape the mixture into the prepared pan and smooth the top with an offset spatula, scraping off excess if necessary to create a level top. Wrap the overhanging plastic over the top to cover and freeze for at least 6 hours and up to 3 days.

Unmold and serve
Peel back the plastic wrap from the top of the semifreddo. Invert the pan over a cutting board or serving platter. Lift off the pan, holding the overhanging plastic down on one side and then the other. Remove the plastic wrap. If the semifreddo looks wrinkled, warm a long knife or small offset spatula under hot running water, wipe the blade dry, and run it over the wrinkles to smooth them out.

Slice the semifreddo crosswise into 1-inch-thick pieces to serve.

nutrition information (per serving):
Calories (kcal): 370; Fat (g): 25; Fat Calories (kcal): 230; Saturated Fat (g): 12; Protein (g): 5; Monounsaturated Fat (g): 6; Carbohydrates (g): 32; Polyunsaturated Fat (g): 1; Sodium (mg): 115; Cholesterol (mg): 135; Fiber (g): 3;

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About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

One response »

  1. Pingback: 300th post! Best of the Best Recipes | Heather's Homemade

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