Ingredients with Measurements:
- 1 cup hazelnuts, toasted and chopped
- 1/2 cup Nutella
- 1/2 cup granulated sugar
- 1/4 cup water
- 4 egg yolks
- 1/4 cup cocoa powder
- 1 cup heavy cream
- 4 egg whites
- Pinch of salt
Special Equipment Needed:
- 9x5 inch loaf pan
- Electric mixer
- Candy thermometer
Step-by-Step Instructions:
1. In a saucepan, combine the sugar and water. Heat over medium heat until the sugar dissolves and the mixture reaches 240°F on a candy thermometer.
2. In a separate bowl, beat the egg yolks until thick and pale. Slowly pour in the sugar syrup while continuing to beat the yolks.
3. Add the Nutella and cocoa powder to the egg yolk mixture and beat until combined.
4. In a separate bowl, beat the heavy cream until stiff peaks form.
5. In another bowl, beat the egg whites and salt until stiff peaks form.
6. Fold the whipped cream into the Nutella mixture, then fold in the egg whites.
7. Fold in the chopped hazelnuts.
8. Pour the mixture into a 9x5 inch loaf pan and freeze for at least 6 hours or overnight.
9. To serve, remove the semifreddo from the loaf pan and slice into portions.
Time:
Preparation time: 30 minutes
Cooking time: 6 hours or overnight
Temperature:
Freeze at 0°F
Serving size:
Serves 8-10
Nutritional information:
Calories per serving: 350
Fat: 25g
Carbohydrates: 28g
Protein: 6g
Substitutions for ingredients:
- Almonds or walnuts can be used instead of hazelnuts
- Chocolate chips can be used instead of Nutella
- Half-and-half can be used instead of heavy cream
Variations:
- Add a layer of chocolate ganache or raspberry sauce to the bottom of the loaf pan before pouring in the semifreddo mixture
- Use different flavors of Nutella, such as white chocolate or dark chocolate
- Top with whipped cream and additional chopped hazelnuts before serving
Tips and Tricks:
- Toasting the hazelnuts before chopping them enhances their flavor
- Make sure the egg whites are at room temperature before beating them
- Use a serrated knife to slice the semifreddo for clean cuts
Storage Instructions:
Store the semifreddo in an airtight container in the freezer for up to 1 week.
Reheating Instructions:
No reheating necessary.
Presentation Ideas:
- Serve the semifreddo on a bed of chocolate shavings or hazelnut praline
- Drizzle with caramel or chocolate sauce before serving
- Top with fresh berries or whipped cream
Garnishes:
- Chopped hazelnuts
- Chocolate shavings
- Fresh berries
- Whipped cream
Pairings:
- Coffee or espresso
- Port or dessert wine
Suggested Side Dishes:
- Fresh fruit salad
- Chocolate-dipped strawberries
- Biscotti
Troubleshooting Advice:
- If the semifreddo is too soft, freeze for an additional hour or two
- If the egg whites do not form stiff peaks, make sure the bowl and beaters are clean and free of any grease
Food Safety Advice:
- Use pasteurized eggs to reduce the risk of foodborne illness
- Store the semifreddo in the freezer until ready to serve
Food History:
Semifreddo is a traditional Italian dessert that translates to "half-cold." It is similar to ice cream but has a lighter, mousse-like texture.
Flavor Profiles:
The combination of chocolate and hazelnut creates a rich, nutty flavor with a hint of sweetness.
Serving Suggestions:
Serve the semifreddo as a dessert after a dinner party or special occasion.
Related Categories
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Region: Italian
Taste: Rich, Creamy, Nutty, Chocolatey, Sweet