Monday, June 28, 2010

Stracciatella Semifreddo

I don't know how to pronounce it but i do know how to eat it!!! And it was nummy!!! A great dessert for summer... cold, creamy, nutty and just the right amount of chocolate! This dessert requires lots of freezer time so plan ahead.... another thing learned from experience!

It melts really fast so it must be ready to eat when served!

Start off by toasting Hazelnuts in the oven... i had a hard time finding hazelnuts and once i did they had the "skins" on them but after toasting they came right off! (Don't mind the very ugly looking pan.... it has definately seen better days!!!)

Next grease the inside of a bread pan and then cut parchment paper in strips to fit the pan. The parchment paper overlaps and makes taking the dessert out of the pan a breeze.. see pics at the end.

In food processor combine biscotti and toasted hazelnuts... love the food processor, it makes life so much easier!!

Add melted butter and pulse until the crumbs are moistened.

Using a spatula, press the crumb mixture into the bottom of your prepared pan.

Bake for 8 to 10 minutes or until golden brown. Cool on wire rack for 20 minutes.

Now it is time to start the filling. Separate 8 eggs yolks.

Whisk together egg yolks, sugar, vanilla extract and salt until smooth.

Transfer mixture to a glass bowl and place over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk until the egg mixture is pale, thick and creamy and a thermometer reads 160°, about 10 to 15 minutes.

Put the bowl into a larger bowl of iced water to cool completely.

In another medium bowl, beat the cream until thick. Add sugar and beat until the cream holds stiff peaks.

Mix 1/4 of the cream into the cooled custard. Using a spatula, gently fold the remaining cream into the custard.

Drop spoonfuls of the Nutella over the custard mixture and gently fold until just incorporated but still chunky. Spoon the mixture onto the prepared crust.

Fold the overhanging parchment paper over the custard and freeze at least 8 hours or up to 3 days.
When ready to serve, just pull back the sides of the parchment paper....

Use the "tabs" on the ends as handles and the dessert should come right up out of the pan. Peel the parchment paper off of the dessert.

The beautiful dessert....

Cut into slices and serve!!


  1. hmm this looks nummy to me too!!! you'll have to invite Carlin and I over for some one day......;)

  2. hhhmmm..interesting but it does look very good!!!

  3. Bet it is really good. I love the unique taste of hazel nuts! I have the sister to your pan. Sometimes they are the best!

  4. Hi. I like your blog. Nice recipes. This looks wonderful. Hazelnuts, biscotti, nutella...yum!

  5. Another reason I need to clean out my freezer!!!

  6. I've had this in a restaurant before, it's amazing! Yours looks just as amazing!!

  7. It's hot and humid and I sure could use this.

    P.S. I've given you an award.

  8. Mmmm this looks so good yum i would definately like to try this hehe :D.

  9. wow this is one impressive dessert! Did the nutella flavoring shine through or not really?

  10. Katherine~ the nutella did shine wasn't too sweet and you could taste the hazelnut in both the crust and the custard filling!