How to make Nutella semifreddo

Soft, indulgent and velvety like pâtisserie-quality — you won’t need to buy it anymore because you can make it at home.
I was very small, and in my grandmother Maria’s pastry shop they used to make semifreddo ice creams and truffles.
I grew up with the scent of vanillin and anise instead of baby cologne.

A flavor very dear to me was Gianduia.
I managed to get close with this recipe by substituting Gianduia with Nutella, which makes the mixture elastic and very similar to the old-style ice cream parlors.
Traditional recipe and also with Thermomix, using pasteurized eggs.

These are for you to try:

Cost: Very inexpensive
Rest time: 12 Hours
Preparation time: 30 Minutes
Portions: 12
Cooking methods: No-cook
Cuisine: Italian
Seasonality: All seasons

Ingredients

Let’s go shopping

4 1/4 cups heavy whipping cream (liquid)
2 packets vanillin
1 1/4 cups Nutella® (or sugar-free hazelnut spread)
as needed cookies (to your liking)
6 egg yolks
1/4 cup water
as needed toasted hazelnuts (flaked, optional)
as needed amaretti (only for optional decoration)
as needed chocolate chips (optional)

How to make Nutella semifreddo

Tools

What we need to make it

Stand mixer
Baking pan rectangular slab pan
2 Bowls
Plastic wrap
Saucepan
Spatula
Whisk

Preparation How to make Nutella semifreddo

Traditional recipe

30 minutes before, place the cream in the freezer. Then add the powdered sugar and vanillin and start whipping.
When it is whipped, put it in a bowl and keep it in the refrigerator.
Gently warm the Nutella in a bain-marie. Do this only in the winter months.
Let’s pasteurize the eggs
Separate the yolks from the whites. Whip the yolks with 1/4 cup of water.
As soon as they are frothy, take a saucepan of water, bring it to a gentle simmer, rest the bowl with the eggs over the simmering water and continue whipping for another 4 minutes while the water gently simmers beneath. Set aside.
Take the whipped cream out of the fridge, gently fold in the pasteurized eggs first with a spatula from top to bottom, then add the Nutella.
Continue until you obtain a smooth, homogeneous mixture.
Line the mold with plastic wrap; this will make it easier to remove later.
Place cookies of your choice on the bottom.
Pour in the cream, and place in the freezer for at least 8 hours.
When the slab has frozen, invert it onto a serving plate, remove the plastic wrap and..
After the time has passed, invert the semifreddo,
Decorate according to your taste. I topped mine with toasted hazelnut flakes and surrounded it with mini amaretti and chocolate chips.
Free up space in the freezer, and 30 minutes before start chilling the cream and the mixing bowl.
After the time has passed, insert the butterfly whisk and pour the cream into the bowl, then add the powdered sugar and vanillin.
Whip without the measuring cup at speed 3.5 until you can tell through the hole that the cream is ready. Be careful not to overbeat it, or you’ll end up with sweet butter.
When the cream is whipped, put it in a bowl and keep it in the fridge.
Gently warm the Nutella in a bain-marie. Do this only in the winter months.
PASTEURIZE THE EGGS.
Place the egg yolks and water in the bowl without the butterfly whisk for 3 minutes at speed 4.
Then another 4 minutes at 176°F (80°C) at speed 3.
Set aside.
Let cool.
When lukewarm, continue with the recipe.
At this point, take the whipped cream out of the fridge, gently fold in the pasteurized eggs first with a spatula from top to bottom, and then add the Nutella.
Until you obtain a smooth and homogeneous mixture.
Line the mold with plastic wrap; this will make it easier to remove later.
Place cookies of your choice on the bottom, pour in the cream, and place in the freezer for at least 12 hours.
When the slab has frozen, invert it onto a serving plate, remove the plastic wrap and..
After the time has passed, invert the semifreddo,
Decorate according to your taste. I topped mine with toasted hazelnut flakes and surrounded it with mini amaretti and chocolate chips.
With the help of our friend Thermomix, here’s how to make Nutella semifreddo