I’m not normally one to make foods in molds, but this all changed last week.
Jello molds? Nooooo thank you. I like my jello plain, without hunks of fruit, thank you very much.
Maybe it was because the weather here is finally getting hot.
Maybe it was because this was one of the first dishes I ever saw Giada make.
Or…maybe it’s because I spent 4 days with Paula a week and a half ago and my brain is still thinking with an Italian accent.
Whatever it was, I couldn’t get semifreddo out of my head.
So I did it. Whipped a lot of cream. Folded in glossy egg whites. Added some spoonfuls of Nutella, just because.
Layered it, froze it, peeled it out of the mold, sliced it. Devoured it.
The best part about this is the fancy mold made this look like it was SO much work, but it wasn’t! The semifreddo barely took any time to make and it popped out of the mold super easy.
Plus, those molds aren’t just for freezing – you can bake in them, too. I can’t wait to try something else in it. Maybe a savory cheesecake?
This is just one stop on the DeMarle Virtual Pot Luck – I can’t wait to see what everyone else made. For more recipe ideas, check out the other stops on the pot luck and make sure to visit DeMarle at Home on Facebook and Twitter, too.
- Angie’s Bourbon Walnut Cornmeal Cake
- Paula’s Layered Panna Cotta
- Susan’s Frozen Chocolate Raspberry Mousse
And ps: this whipped cream is dangerously good. It is definitely a good idea to taste it – a lot – before freezing for later.
Nutella, Honey, and Coconut Semifreddo
Makes: 12-16 servings
- 1/2 cup water
- 1/2 cup honey
- 1 and 1/2 cups heavy cream
- 1 tsp vanilla bean paste
- 1/4 cup Nutella
- 4 egg whites
- 1/2 cup unsweetened shredded coconut
- Pour the water and honey into a microwave safe dish and heat for 1:30, stopping to stir the mixture every 30 seconds, until the honey is easy to stir into the warmed water. Set aside to cool.
- Pour the heavy cream into a large bowl and, using either your whisk attachment on your stand mixer or a hand mixer, beat the cream on medium-high until it starts to thicken.
- Add the vanilla bean paste to the cream and mix for another minute.
- Slowly pour 1/4 cup of the honey simple syrup into the cream and whip for another minute.
- Divide the cream into 2 bowls.
- Beat the cream with just the vanilla bean and honey syrup until it is thickened and holds its shape when you pull the mixer out of the bowl.
- Add the 1/4 cup of Nutella to the other bowl of cream and whip together until the cream has thickened and it holds its shape.
- In a separate bowl, whip the egg whites for 6-7 minutes or until the whites are white, frothy, and and form soft peaks when you pull the mixer out of the whites.
- Divide the beaten egg whites between the 2 bowls of cream and gently fold the egg whites into the whipped cream.
- Pour the vanilla bean and honey cream into the bottom of the mold and spread out into an even layer.
- Scatter the coconut over the vanilla cream.
- Dollop the nutella cream mixture over the coconut layer and gently spread out into a single, even layer.
- Place the mold in the freezer and let it set for at least 4 hours or overnight.
- To serve, gently turn the semifreddo over onto a serving platter and slowly pull the mold away from the frozen treat. Slice and serve.
*Disclaimer: DeMarle sent me the fluted mold to review and compensation to help me make my recipe. The recipe – and thoughts about the pan – are my own, as always. I seriously would buy another one of their pans, no doubt. Nothing stuck at all and it was so easy to clean. I’m sold.