Stracciatella Semifreddo
Serves: 5
Eda Schinner
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
55
Sourness
43
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
4 tbsps
Unsalted Butter (melted)1 cup
Sugar (plus 1/4 cup)1 tsp
Pure Vanilla Extract1 tsp
Fine Sea Salt1 cup
Heavy CreamDirections:
1
Watch how to make this recipe
2
Special equipment: 3 by 15-inch piece of parchment paper, a 7 1/2 by 12-inch piece of parchment paper
3
For the crust: Put an oven rack in the center of the oven
4
Preheat the oven to 350 degrees F
5
Spray a 9 by 5 by 3-inch nonstick loaf pan with vegetable oil cooking spray
6
Using 2 pieces of parchment paper, line the pan, allowing the excess to hang over the ends and sides
7
In a food processor, blend the biscotti and hazelnuts together until finely ground
8
Add the melted butter and pulse until the crumbs are moistened
9
Using a flexible spatula, press the crumb mixture into the bottom of the prepared pan
10
Bake for 8 to 10 minutes until the edges of the crust are golden
11
Cool the pan on a wire rack for 20 minutes
12
For the filling: In a medium stainless steel or glass bowl, whisk together the egg yolks, 1/2 cup sugar, vanilla extract, and salt until smooth
13
Put the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water
14
Whisk until the egg mixture is pale, thick and creamy, and an instant-read thermometer registers 160 degrees F, about 10 to 15 minutes
15
Put the bowl into a larger bowl of iced water to cool completely
16
In another medium bowl, using an electric mixer, beat the cream until thick
17
Add the remaining 1/4 cup sugar and beat until the cream holds stiff peaks
18
Mix 1/4 of the cream into the cooled custard
19
Using a spatula, gently fold the remaining cream into the custard
20
Drop spoonfuls of the chocolate-hazelnut spread over the custard mixture and gently fold until just incorporated but still chunky
21
Spoon the mixture onto the prepared crust
22
Fold the overhanging parchment paper over the custard and freeze for at least 8 hours or up to 3 days
23
Run a thin-bladed spatula around the semifreddo between the parchment paper and the pan
24
Unfold the parchment paper and invert the semifreddo onto a platter
25
Peel off the paper and cut into 1-inch thick slices
26
Serve on chilled plates