Hello Bakers,
Here is the recipe from Saturday’s episode. Ice cream without an ice cream maker. It’s rich, creamy and delicious. It may be difficult to not go back and get another slice.
There are three steps to making a semifreddo.
1.) Whip the cream and chill.
2.) Make the base and set aside to cool.
3.) Make the Swiss meringue and put it all together.
Semifreddo is basically a frozen mousse and when putting it all together - it’s always base, meringue and whipped cream at the end. You can also get creative and add texture, pieces of cookies and toasted cake scraps work well. The topped can be blanketed with chocolate curls - that’s always fun.
The flavors can be varied to - swap out the nutella for peanut butter and scatter in pieces of peanut butter cups. Almond butter or cashew butter would too.
That’s it - this is a perfect no bake for the dog days of summer when you want to make something delicious but the last thing you want to do is turn on the stove.
And, please tag me when you post photos of your bakes on Instagram @bakingwcolette. I love to see your beautiful bakes.
Nutella Semifreddo
Equipment: Stand or handheld mixer with whisk attachment, saucepan for double boiler, 2 heatproof bowls medium sized, whisk and spatula, scale, instant read thermometer, loaf pan lined with plastic wrap
Ingredients:
1 ½ cups (340g) heavy cream - cold
4 large egg yolks
¼ cup (50g) sugar
1/2 cup milk (113g)
2 teaspoons vanilla (8g)
4 ounces (113g) semi sweet chocolate, chopped fine
½ cup nutella or chocolate hazelnut spread
2 large egg whites room temperature
¼ cup (50g) sugar
Whip the cream to medium peaks and put in the refrigerator.
Make the zabaglione - combine the egg yolks, sugar and milk over a double boiler and whisk constantly until the mixture thickens,it should almost double in volume and reach a temperature of 145/150 degrees. Remove the bowl from the heat.
Turn down the heat if necessary and use a dry towel to take the bowl off the double boiler.
Add the vanilla extract, chocolate and nutella with a spatula. The mixture should be smooth.
Set aside.
In the bowl of the stand mixer, combine the egg whites and sugar. Whisk with a clean whisk until the mixture is 145 degrees. Remove from heat and attach the bowl to the mixer, fitted with the whisk attachment. Beat at medium speed for 1 minute and then increase the speed to high and beat for a few minutes until the mixture is light and fluffy.
Fold the meringue into the zabaglione. Fold in the whipped cream until there are no streaks but the mixture is still light.
Pour into the prepared loaf pan, level the top with an offset spatula if necessary, cover and freeze for 6 hours or overnight.
Unmold and serve. Smooth out any wrinkles on the surface of the semifreddo with a heated (hot water and then wiped dry) offset spatula.
Serve slices of semifreddo with a sauce of your choice or a fresh fruit garnish.
The semifreddo will keep in the freezer for 2 weeks.shelf life of semifreddo
Here is the link to the show archive: https://youtu.be/3alJbBsHvG8
