This semifreddo is one of my favorites. It is the perfect ending to a light meal.
Children love it.
The process is slightly laborious but has the advantage that once made they can stay in the freezer for a few months … if you can resist!
Nutella semifreddo
- Preparation time: 60 minutes
- For 6-8 people
- Difficulty: Average difficult recipe
- Ingredients
- 150 grams of Nutella
- 250 grams of custard
- 200 grams of Italian meringue
- 350 grams of whipped cream
- Grained hazelnuts to taste
- For the custard:
- 125 grams of milk
- 50 grams of fresh cream
- 38 grams of sugar
- 38 grams of egg yolks (about 2)
- For the Italian meringue:
- 150 grams of sugar
- 60 grams of water
- 90 grams of egg whites (pasteurized)
- 33 grams of sugar
- Instructions
- Place the egg whites in a pan with the 33 grams of sugar.
- In a saucepan, bring the 150 grams of sugar and the water to a boil. When the syrup temperature has reached 239°F, you can start whisking the egg whites with an electric mixer. As soon as the syrup in the pan reaches 248°F, pour it onto the egg whites and continue whipping. Whip until the meringue is cooled.
- Meanwhile, prepare the custard. Place the fresh cream and milk in a saucepan to boil. In another saucepan, mix the egg yolks with the sugar. Add the boiling liquids and cook on the heat until the cream coats the spoon. Do not exceed 179°F otherwise the cream risks tearing.
- In a bowl put the Nutella, pour the custard over it and mix well with an immersion blender. Leave to cool.
In a very cold bowl whip the cream. - When the Nutella cream is at a temperature of about 86°F add the meringue first and then the whipped cream.
Pour the mixture into the rectangular aluminum molds covered with cling film. - Leave in the freezer for at least five hours.
- Unmold the semifreddo onto a serving plate and decorate with chopped hazelnuts and Nutella.
Tips to ensure the success of the dish:
- When you make Italian meringue, I recommend you do not pour the boiling syrup directly on the electric beaters because it immediately congeals.
- To whip the cream without having it turn into butter, the trick is to use a bowl previously left in the freezer for an hour. The cream for the parfait must be semi-whipped and therefore already thick but not too thick. The cream for the semifreddo must be semi-whipped and therefore already dense but not too much
- For those who have ice cream stick molds, this is a perfect preparation.
