The semifreddo is the Italian answer to ice cream when you do not own a machine. No churning. No custard to cook. You whip cream and egg whites separately, fold them together with the hazelnut cream, and freeze it. The result is lighter and airier than ice cream, closer to a frozen mousse, and it unmoulds cleanly after four hours.
We make this the morning of a dinner and take it out of the freezer 10 minutes before serving. That 10 minutes makes a real difference: the texture softens just enough at the outside while staying firm in the middle. The chopped hazelnuts on top add the crunch that the mousse itself cannot provide.
Leftovers refreeze well. Cover tightly and use within a week.
Set servings and units first. You can change them anytime.
{"step"=>1, "text"=>"Line a [[900g | 2 lb]] loaf tin with plastic wrap, leaving plenty of overhang on all sides."}
{"step"=>2, "text"=>"Whip [[400ml | 1 2/3 cups]] double cream to soft peaks. Do not overwhip; the cream should hold a shape but still be billowy."}
{"step"=>3, "text"=>"Beat 4 egg whites in a clean bowl until foamy. Gradually add [[100g | 3.5 oz]] caster sugar, beating until the whites hold firm, glossy peaks."}
{"step"=>4, "text"=>"Stir [[200g | 7 oz]] Gusta Hazelnut Cream into the whipped cream until evenly distributed."}
{"step"=>5, "text"=>"Fold the egg whites into the cream mixture in three additions, using a large spatula and as few strokes as possible. The mixture should remain light."}
{"step"=>6, "text"=>"Pour into the prepared tin and smooth the top. Fold the plastic wrap over the surface and freeze for at least 4 hours, preferably overnight."}
{"step"=>7, "text"=>"To serve: remove from the freezer 10 minutes before. Unwrap the plastic from the top, invert onto a serving plate, and peel away all the plastic."}
{"step"=>8, "text"=>"Scatter [[40g | 1.4 oz]] Gusta Chopped Hazelnuts over the top. Slice at the table."}
You made Semifreddo alla Nocciola. Time to eat.
A new recipe in your inbox each month. No noise.
The egg whites are the main risk in this recipe. Any trace of yolk or grease in the bowl will prevent them from whipping. Use a metal or glass bowl, not plastic.
Each Gusta product is hand-selected and imported direct from Italy. Add what you need, or grab the whole set in one click.
1 item in stock $12.47
Six Italian regions. Nothing reformulated. Imported direct.
No comments yet. Be the first.