Prepare pan same as citrus semifreddo in this collection. If crust is
desired pulse several almond biscotti and 1/4 c toasted hazelnuts,
mix with a little melted butter, and spread in pan. Bake for 8-10
minutes (use parchment paper rather than plastic wrap if making
this crust)
In medium stainless steel or glass bowl, whisk together egg yolks,
1/2 c sugar, extract, and salt until smooth. Put the bowl over a pan
of simmering water, and whisk until the mixture is pale, thick, and
creamy, and thermometer reads 160. Cool completely.
In another bowl, beat cream until thick and add reserved sugar
until cream holds stiff peaks. Mix 1/4 of cream into cooled
custard, and then fold in the rest with a rubber spatula. Drop
spoonfuls of Nutella into custard mix and fold in until
incorporated but still swirled and chunky. Spoon mixture into
prepared crust, fold extra parchment paper/plastic wrap over
the custard and freeze until frozen and set.
Originally Submitted
7/26/2011
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