How to Make Nutella Semifreddo - Escoffier
Chef Instructor at Auguste Escoffier School of Culinary Arts Colette Christian shares how to make her light and velvety Nutella Semifreddo.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.escoffier.edu.
Ingredients
- 1 ½ cups (340g) heavy cream – cold
- 4 large egg yolks
- ¼ cup (50g) sugar
- ¼ cup (57g) milk
- 4 ounces (113g) semi-sweet chocolate, chopped fine
- ½ cup Nutella or chocolate hazelnut spread
- 2 large egg whites at room temperature
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