We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
x

desserts-baking

Chocolate & Hazelnut Nutella Semifreddo

A cross between ice-cream and mousse, this is a must try!

20 6
Chocolate & Hazelnut Nutella Semifreddo | DonalSkehan.com, A cross between ice-cream and mousse, this is a must try!

desserts-baking

Chocolate & Hazelnut Nutella Semifreddo

A cross between ice-cream and mousse, this is a must try!

20 6
Friday, February 10, 2017

100g Nutella

1 large egg

3 large egg yolks

1 tsp vanilla extract

150g caster sugar

400ml double cream

75g toasted skinless hazelnuts, finely chopped

1.5 litre capacity loaf tin

small heatproof bowl

large bowl

Medium heatproof bowl

Hand-held electric whisk

Cling film

20 mins + freezer time
Serves 6

A semifreddo is a light, velvety Italian treat. Technically it’s a frozen dessert but when served, it’s more like a chilled mousse, hence the name ‘half-cold’! Drizzled with melted nutella and topped with roasted hazelnuts, this is a perfect make ahead dinner party dessert.

Double line a 1.5 litre capacity loaf tin with cling film. Put the Nutella in a small heatproof bowl and then stand it in a larger bowl of boiling water for 5–10 minutes until it has softened.
Place the egg, egg yolks, vanilla extract and sugar in a heatproof bowl and set it over a saucepan of simmering water. Using a hand-held electric whisk, beat for about 8 minutes until the mixture is thick and pale. Remove from the heat and set aside.

In a separate large bowl, whip the double cream until it is stiff . Fold in the pale egg mixture until combined.
Pour half the mix into the prepared loaf tin. Make a shallow well along the centre and pour in the Nutella. Pour the rest of the semifreddo mix over the top and, using a knife, swirl through the Nutella. Cover with cling film and place in the freezer to set for 6 hours.
To serve, turn the semifreddo out onto a serving platter and carefully remove the cling. Sprinkle it with the toasted hazelnuts and serve in generous slices.
20 mins + freezer time
Serves 6

Ingredients

100g Nutella

1 large egg

3 large egg yolks

1 tsp vanilla extract

150g caster sugar

400ml double cream

75g toasted skinless hazelnuts, finely chopped

You'll Need

1.5 litre capacity loaf tin

small heatproof bowl

large bowl

Medium heatproof bowl

Hand-held electric whisk

Cling film

You might be interested in...

recipes

Deep Fried Ice Cream Balls with Honey & Toasted Sesame

Deep Fried Ice Cream Balls with Honey & Toasted Sesame
recipes

Mini Sticky Toffee Baked Alaska

Mini Sticky Toffee Baked Alaska
recipes

Snickers Ice-Cream Cake

Snickers Ice-Cream Cake
recipes

3 Ingredient Banana Ice-cream

3 Ingredient Banana Ice-cream