Nutella Recipes
Nutella Coconut Semifreddo
Yield: 12 servings
Ingredients
- 3/4 cup unsweetened shredded coconut, lightly toasted and cooled, divided*
- 4 large eggs
- 1/4 cup granulated sugar
- 1/2 cup Nutella, warmed slightly and divided*
- 2 cups heavy cream, whipped to soft peaks
Instructions
- Spray a 9 x 5 inch loaf pan with nonstick spray, line it with parchment or wax paper and spray the pan completely again. Dust the pan with 1/2 cup toasted coconut, covering the sides and the bottom generously.
- Place the eggs and sugar in a mixing bowl and set it over a pot of just-simmering water, whisking constantly until the eggs are warm, about 2 minutes.
- With an electric mixer, immediately whip the egg mixture on high speed until pale and triple in volume, about 3 to 5 minutes.
- Add 1/4 cup Nutella and the remaining 1/4 cup coconut and mix on low speed just to combine.
- Pour half of the cream mixture into the prepared pan and drizzle with half of the remaining warmed Nutella.
- Repeat.
- Using a knife or spatula, lightly swirl the Nutella into the cream. Pour into the prepared pan.
- Freeze for at least 4 hours.
- Invert the pan onto a serving plate and, using a warm wet cloth or a culinary torch, warm the sides until the Semifredo releases from the pan.
- Remove the paper and slice.
- Serve cold with your favorite fresh fruit.
Notes
* To toast the coconut, preheat the oven to 300 degrees F. Spread the coconut on a baking sheet and bake for 15 minutes or until golden brown.
** To warm the Nutella, in the microwave, heat on high in a microwaveable bowl for 5 seconds. Or for the stovetop, heat on low heat in a pot until mixture becomes creamy.
Attribution
Nutella recipe booklet