Stracciatella Semifreddo

Name: Stracciatella Semifreddo
Prep time: 8 h 38 min
Cook time: 8 h 38 min
Total time: 8 h 38 min
Yield: 8
Cuisine: Global
Ingredients: 340 grams (5 inches long by 3/4-inch wide) plain or almond biscotti (about halved; 177 milliliters chocolate-hazelnut spread at room temperature (recommended: Nutella); 8 egg yolks, at room temperature; 59 milliliters toasted hazelnuts, see Cooks Note; 237 milliliters heavy cream; 0 teaspoons fine sea salt; 118 milliliters sugar, plus 1/4 cup; 4 Tbsps 1/2 stick unsalted butter, melted; 1 teaspoon pure vanilla extract

The recipe Stracciatella Semifreddo can be made in around 8 hours and 38 minutes. This recipe makes 8 servings with 680 calories, 15g of protein, and 53g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of butter, heavy cream, sea salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a dessert. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. If you like this recipe, you might also like recipes such as Almond Nougat Semifreddo with Bittersweet Chocolate Sauce (Semifreddo al Torrone), Stracciatella Gelato, and Stracciatella Gelato.

Instructions

Watch how to make this recipe.

Special equipment: 3 by 15-inch piece of parchment paper, a 7 1/2 by 12-inch piece of parchment paper.

Equipment you will use

Baking Paper

For the crust: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 5 by 3-inch nonstick loaf pan with vegetable oil cooking spray. Using 2 pieces of parchment paper, line the pan, allowing the excess to hang over the ends and sides.

Ingredients you will need

Vegetable Oil Cooking Spray

Crust

Equipment you will use

Baking Paper

Loaf Pan

Oven

In a food processor, blend the biscotti and hazelnuts together until finely ground.

Ingredients you will need

Hazelnuts

Biscotti

Equipment you will use

Food Processor

Add the melted butter and pulse until the crumbs are moistened. Using a flexible spatula, press the crumb mixture into the bottom of the prepared pan.

Ingredients you will need

Butter

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Spatula

Frying Pan

Bake for 8 to 10 minutes until the edges of the crust are golden. Cool the pan on a wire rack for 20 minutes.

Ingredients you will need

Crust

Equipment you will use

Wire Rack

Oven

Frying Pan

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.

Ingredients you will need

Vanilla Extract

Egg Yolk

Sugar

Salt

Equipment you will use

Whisk

Bowl

Put the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water.

Ingredients you will need

Water

Equipment you will use

Bowl

Frying Pan

Whisk until the egg mixture is pale, thick and creamy, and an instant-read thermometer registers 160 degrees F, about 10 to 15 minutes.

Ingredients you will need

Egg

Equipment you will use

Kitchen Thermometer

Whisk

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

Ingredients you will need

Water

Equipment you will use

Bowl

In another medium bowl, using an electric mixer, beat the cream until thick.

Ingredients you will need

Cream

Equipment you will use

Hand Mixer

Bowl

Add the remaining 1/4 cup sugar and beat until the cream holds stiff peaks.

Ingredients you will need

Cream

Sugar

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 chocolate-hazelnut spread 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 for at least 8 hours or up to 3 days.

Ingredients you will need

Hazelnut Spread

Chocolate

Custard

Cream

Crust

Equipment you will use

Baking Paper

Spatula

Run a thin-bladed spatula around the semifreddo between the parchment paper and the pan. Unfold the parchment paper and invert the semifreddo onto a platter. Peel off the paper and cut into 1-inch thick slices.

Equipment you will use

Baking Paper

Spatula

Frying Pan

Serve on chilled plates.

Equipment

Ingredients

Servings:

340grams

(5 inches long by 3/4-inch wide) plain or almond biscotti (about halved 177milliliters

chocolate-hazelnut spread at room temperature (recommended: Nutella)8

egg yolks, at room temperature 59milliliters

toasted hazelnuts, see Cook's Note 237milliliters

heavy cream 0teaspoons

fine sea salt 118milliliters

sugar, plus 1/4 cup 4Tbsps

1/2 stick unsalted butter, melted 1teaspoon

pure vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Semifreddo. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "