Stracciatella

Semifreddo
Recipe courtesy of Giada De Laurentiis
Show: Giada at Home Episode: Basic Italian

Level: Intermediate Directions:

Yield: 6 to 8 servings
Total: 8 hr 38 min Special equipment: 3 by
Prep: 18 min 15-inch piece of
Inactive: 8 hr parchment paper, a 7
Cook: 20 min 1/2 by 12-inch piece
of parchment paper.
Ingredients:
1 For the crust: Put an oven rack in the center of the
Crust:
oven. Preheat the oven to 350 degrees F. Spray a 9
Vegetable oil cooking spray by 5 by 3-inch nonstick loaf pan with vegetable oil
3 (5 inches long by 3/4-inch cooking spray. Using 2 pieces of parchment paper, line
wide) plain or almond biscotti the pan, allowing the excess to hang over the ends and
(about 4 ounces) halved sides.
1/4 cup toasted hazelnuts,
see Cook's Note 2 In a food processor, blend the biscotti and
hazelnuts together until finely ground. Add the
1/2 stick (4 tablespoons)
melted butter and pulse until the crumbs are
unsalted butter, melted
moistened. Using a flexible spatula, press the crumb
Filling: mixture into the bottom of the prepared pan. Bake for
8 egg yolks, at room 8 to 10 minutes until the edges of the crust are
temperature golden. Cool the pan on a wire rack for 20 minutes.
1/2 cup sugar, plus 1/4 cup
3 For the filling: In a medium stainless steel or glass
1 teaspoon pure vanilla bowl, whisk together the egg yolks, 1/2 cup sugar,
extract vanilla extract, and salt until smooth. Put the bowl over
1/8 teaspoon fine sea salt a pan of simmering water, making sure the bottom of
1 cup heavy cream the bowl does not touch the water. Whisk until the egg
3/4 cup chocolate-hazelnut mixture is pale, thick and creamy, and an instant-read
spread at room temperature thermometer registers 160 degrees F, about 10 to 15
(recommended: Nutella) minutes. Put the bowl into a larger bowl of iced water
to cool completely.

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 4 In another medium bowl, using an electric mixer,
beat the cream until thick. Add the remaining 1/4
cup sugar and beat until the cream holds stiff peaks.
Mix 1/4 of the cream into the cooled custard. Using a
spatula, gently fold the remaining cream into the
custard. Drop spoonfuls of the chocolate-hazelnut
spread over the custard mixture and gently fold until
just incorporated but still chunky. Spoon the mixture
onto the prepared crust. Fold the overhanging
parchment paper over the custard and freeze for at
least 8 hours or up to 3 days.

5 Run a thin-bladed spatula around the semifreddo

between the parchment paper and the pan. Unfold
the parchment paper and invert the semifreddo onto a
platter. Peel off the paper and cut into 1-inch thick
slices. Serve on chilled plates.

Cook’s Note
To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake
in a preheated 350 degrees F oven for 8 to 10 minutes until lightly
toasted. Cool completely before using.

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