Semifreddo di Nutella con Pistacchi

Chilled Nutella Semifreddo with Pistachio Nuts

2/3 pound (300 grams) Nutella, warmed over a double boiler
3 egg whites, beaten to stiff peaks with a pinch of salt
2/3 cup (130 grams) sugar
1 tablespoon rum
2 ounces (60 grams) pistachios
Cocoa for dusting

Heat 2/3 of the sugar in a pot with about 1/3 cup of water; cook until the
syrup forms many tiny bubbles, and cook for another 3 to 4 minutes,
stirring. Take your beaten egg whites and add the hot syrup in a thin
stream, beating steadily. Continue to beat the mixture until it is shiny.
Fold in the Nutella and rum and turn the batter into a 7-inch round pan
lined with plastic wrap. Chill this sformato in the freezer for at least
4 hours. In the meantime, blanch the pistachios for 30 seconds, drain
them, and remove the skins. Heat the remaining sugar in a pan until it
caramelizes and becomes golden, and then add the pistachios. Mix well and
turn the mixture out onto a sheet of oven paper. Spread it out with a
spatula. Remove the sformato from the freezer, cover it with a sheet of
oven paper and a serving plate, and carefully flip the sformato so it
comes to rest upon the paper and the plate. Remove the pan from which it
chilled in, dust the sformato with cocoa and sprinkle the pistachios over
it, and serve. Serves 6 to 8.

"Adriana's Italian Gourmet Cookies"

If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com

Ciao-Ciao!
Adriana

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