SHF 4 - Nutella Semifreddo

For Sugar High Friday #4: Let's Go Nuts hosted by Viv from Seattle Bon Vivant, I wanted to bake, I really do. But I was tired and had to go to the airport to pick up the parents and my electric mixer died but that's another story. This one is about nuts.

My modest contribution is Nutella semifreddo sprinkled with pistachio. You can of course use other nuts but pistachio is my favourite, being a nut that appeals on both look and taste. The unique green colour and the fact that I can eat a big bag of pistachios without getting sick. The Chinese call pistachio "happy fruit" because the semi opened shell looks like a smile. When I was young, we only get to eat pistachios during Chinese New Year. Now, I get pistachios whenver I want but eating the nuts still bring back lots of wonderful childhood memories of me and my cousins pelting each other with the shells. 

As for Nutella, the hazelnut spread, it is another childhood favourite which I used to eat from the jar. If you have never tasted Nutella, get your hands on one NOW! But try to buy the ones made in Italy because they are really nutty and chocolaty and less sweet.   

Nutella Semifreddo

Ingredients:
1 egg
4 egg yolks
2 tbsp caster sugar
100g Nutella, warmed over a double boiler
300ml heavy cream, whipped to soft peaks
pistachios, chopped

Line a 22cm x 11cm x 5cm (1 litre) loaf tin with cling wrap.

Place the egg, egg yolks and sugar in a bowl, over a saucepan of simmering water, make sure the bowl does not touch the water. Whisk for 5 to 6 minutes until the mixture is pale and fluffy. Drizzle in the Nutella and whisk gently to combine. Remove from the heat and allow to cool.

Whipped the heavy cream and then gently fold in the egg and nutella mixture. Pour into the prepared loaf tin, and cover with cling wrap before putting it in the freezer for about 4 hours.

When ready to serve, remove from freezer, leave for around 3 minutes for it to thaw, turn out the semifreddo onto a plate, sliced and sprinkle with pistachios.

I have always thought semifreddo sounds like the name of a hobbit but it is really Italian for "half cold" and refers to chilled desserts which can be cake, ice cream, fruits, custard, cream or even meringue. To me, this is an easy way of making ice cream without a machine though some would say a semifreddo is not quite an ice cream. I am not picky, a block of smooth, rich, frozen cream tastes heavenly by any name.

Comments

[Julia]

Oh ST, this is such a truly decadent dessert: egg yolks, heavy cream, and Nutella! But yet it's an easy, no-bake recipe. What more could one ask for?

[Phan]

ST,

This I must try!!!! :OD

[stef]

this looks really good and it has one of my favorite things ever - nutella! :) scrummy!

[husky9]

HI ST, this looks so good....yummie

[ST]

Hi Julia, I suppose I can ask for me eating lots of semifreddo and not get fat :)

Phan, you can use your new kitchenaid to make this. Will be so much easier on the arm.

Thanks, stef and husky9.

[redbeard]

Have you tried this with adding, say, 1-2 Tablespoons of a liquer - say, grand marnier, or kirsch, or some other fruity cordial?

[ST]

Hi redbeard, I have used frangelico which goes very well with the nutella. Just a tbsp or 2 to the heavy cream.