Semifreddo with Hazelnuts and Chocolate
Baking and Desserts | European cuisine
⏳ Time
6 hours
🥕 Ingredients
7
🍽️ Servings
8
Description
Semifreddo with Hazelnuts and Chocolate
Ingredients
- 10% cream - 13 fl oz
- Sugar - 4 tablespoons
- Egg white - 4 pieces
- Cocoa Powder - 2 teaspoons
- Nutella® - 5.3 oz
- Hazelnut - 5.3 oz
- Peeled chestnuts - 4.6 oz
Step by Step guide
Step 1
For the 'hazelnut' layer, slightly melt the hazelnut paste in the microwave for 10 seconds.
Step 2
Whip half of the pre-chilled cream until it reaches whipped consistency.
Step 3
In a separate bowl, whip half of the egg whites (2 pieces) at room temperature with a pinch of salt. Once the egg whites are foamy, gradually add the sugar, one tablespoon at a time, and whip until stiff, glossy peaks form.
Step 4
Gently fold the warm and more pliable hazelnut paste into the whipped cream. Do this delicately to avoid deflating the whipped texture. Similarly, in several additions, fold the whipped egg whites into the cream-nut mixture until homogeneous. Pour the resulting cream into a loaf pan lined with plastic wrap and place it in the freezer for 1 hour.
Step 5
Remove the pan, spread whole hazelnuts evenly over the cream surface, and return it to the cold.
Step 6
For the 'Nutella' layer, repeat all the previous steps, but using Nutella. Specifically, melt the paste in the microwave, mix it with the remaining whipped cream (200 ml) and the whipped egg whites with sugar and cocoa powder (2 pieces) until smooth. Pour the resulting cream over the hazelnuts in the pan, cover with plastic wrap, and place in the freezer to set for 3–4 hours.
Step 7
Slice the semifreddo with a knife dipped in warm water into portions and serve immediately.
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