Nutella Semifreddo Recipe - Laura Vitale - Laura in the Kitchen Episode 610

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

Nutella

🥗Healthier: homemade chocolate hazelnut spread

💰Cheaper: chocolate syrup

Homemade spread can be lower in sugar and cost

Heat about an inch of water in a big saucepan until it simmers.

In a heat-proof bowl, whisk together egg yolks, sugar, and vanilla bean paste until thick and pale.

Place the bowl over the simmering water, cooking for about 10 minutes while stirring continuously until the custard reaches about 160°F.

Pass the custard through a fine sieve to remove any curdled eggs.

Let the custard cool slightly.

Whip the heavy cream in a bowl until stiff peaks form.

Fold most of the custard into the whipped cream until combined.

Add Nutella to the remaining custard and whisk until smooth.

Spoon the Nutella mixture over the whipped cream mixture and swirl together gently.

Pour the mixture into a lined 9x5 inch loaf pan and cover with plastic wrap.

Freeze overnight or for at least 8 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens