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desserts-baking

Chocolate & Hazelnut Nutella Semifreddo

Because Nutella isn't just for eating in spoonfuls straight out of the jar!

20 6
Chocolate & Hazelnut Nutella Semifreddo | DonalSkehan.com, Because Nutella isn't just for eating in spoonfuls straight out of the jar!

desserts-baking

Chocolate & Hazelnut Nutella Semifreddo

Because Nutella isn't just for eating in spoonfuls straight out of the jar!

Friday, February 10, 2017
US / METRIC

100g Nutella

1 large free-range egg

3 large free-range egg yolks

1 tsp vanilla extract

150g caster sugar

400ml double cream

75g toasted skinless hazelnuts, finely chopped

1 cup Nutella

1 large free-range egg

3 large free-range egg yolks

1 tsp vanilla extract

2/3 cup caster sugar

1 2/3 cups double cream

1/2 cup toasted skinless hazelnuts, finely chopped

1.5 litre capacity loaf tin

Small heatproof bowl

Large bowl

Medium heatproof bowl

Hand-held electric whisk

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 clingfilm. Sprinkle it with the toasted hazelnuts and serve in generous slices.
20 mins + freezer time
Serves 6

Ingredients
US / METRIC

100g Nutella

1 large free-range egg

3 large free-range egg yolks

1 tsp vanilla extract

150g caster sugar

400ml double cream

75g toasted skinless hazelnuts, finely chopped

1 cup Nutella

1 large free-range egg

3 large free-range egg yolks

1 tsp vanilla extract

2/3 cup caster sugar

1 2/3 cups double cream

1/2 cup 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

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  • Anthony1223

    Great!Bravo!