Pistachio and Nutella Semifreddo
- Gluten Free
- Vegetarian
- Energy Kcal 460
- Carbohydrates g 45.8
- of which sugars g 45.7
- Protein g 7.4
- Fats g 27.4
- of which saturated fat g 10.37
- Fiber g 1.5
- Cholesterol mg 255
- Sodium mg 38
- Difficulty: Average
- Prep time: 30 min
- Cook time: 10 min
- Serving: 6
- Cost: Average
- Note + cooling time (overnight in the freezer)
PRESENTATION
This pistachio Nutella semifreddo is an Italian dessert that really stands out. I mean, it is like, the creamy texture and bold mix of flavors just take it to another level. Semifreddo means "half-cold" in Italian, and honestly, it's the go-to treat in many regions. You know, when you want something rich but not as solid as ice cream. Really good stuff.
What's cool about this pistachio Nutella dessert is how it gets that soft, fluffy consistency—thanks to something called 'pâte à bombe.' It's like a mix—kind of like Italian meringue—that makes everything lighter. So it stays tender, not rock-hard in the freezer. The fun part? The salty pistachio nuts and the sweet Nutella swirl together, giving you spoonfuls that are a little nutty, a little chocolatey. And look, always balanced.
In Italy, people love to personalize semifreddo for special occasions. Sometimes they switch up the flavors or shape it into molds for a festive vibe. And here's the thing, semifreddo feels both classic and creative. Folks might swap in yogurt for a tangier twist or use coffee to make a more grown-up pistachio Nutella frozen dessert. So so many options.
Unlike a basic pistachio Nutella ice cream, this semifreddo melts a bit quicker. It feels extra silky on your tongue—making each bite super moist and satisfying. You could serve it at a summer dinner or just slice off a piece straight from the freezer. Pretty much anytime. The best part? The pistachio Nutella semifreddo keeps its shape, but it's soft enough for easy serving. No fuss with scooping.
With all its rich flavors and that cool texture, this is one of those desserts that gets people talking. And reaching for seconds—no question. Any Italian gathering would be thrilled to have it on the table. Plus, you can always try new combos to keep things interesting and fun. Seriously good.
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INGREDIENTS
- Ingredients for 6 semifreddos of 100 g
- Sugar 0.67 cup (135 g)
- Egg yolks 6 ¾ tbsp (100 g)
- Water 2 ½ tbsp (37 g)
- Pistachio paste 4 tbsp (60 g)
- Ground pistachio 2.8 tbsp (25 g)
- Fresh liquid cream 1 ¼ cup (300 g)
- for the core
- Nutella ½ cup (150 g)
How to prepare Pistachio and Nutella Semifreddo
To prepare the pistachio and Nutella semifreddo, start by making the Nutella core. Take a half-sphere silicone mold and, with the help of a spoon, fill it with Nutella 1. Level it well with a spatula 2, until you clean the entire surface of the mold 3. Cover with plastic wrap and place in the freezer for at least 2 hours. This way, you will obtain 6 half-spheres of Nutella, each weighing about 0.88 oz.
After 1.5 hours, proceed with preparing the semifreddo. Place the sugar in a heavy-bottomed saucepan and add the water 4, then transfer it to the heat and bring the syrup to 250°F 5 (use a kitchen thermometer to measure the correct temperature). Meanwhile, place the egg yolks in the bowl of a stand mixer and start beating them 6 only when your syrup has almost reached the indicated temperature.
Once the syrup has reached 250°F, pour it in a stream into the running mixer 7, and continue to mix until the mixture is completely cooled 8. Meanwhile, also whip the fresh cream to stiff peaks 9.
At this point, fold the whipped cream into the yolk mixture 10, gently stirring with a whisk, without deflating the mixture 11. Also, pour in the pistachio paste, after stirring it, and, still using a whisk, mix everything 12.
Finally, add the chopped pistachios 13 and incorporate them into the mixture. Take a silicone mold (you can choose the shape you prefer), and pour a generous tablespoon of semifreddo into each portion 14, creating a base, then take the mold with the Nutella half-spheres out of the freezer and unmold them 15.
Then insert the Nutella spheres in the center of each mold 16. Cover with the pistachio semifreddo until the shape is completely filled 17 and level the surface well 18 with a spatula. Place your pistachio and Nutella semifreddo in the freezer for at least one night.
Take the mold out of the freezer about 10 minutes before serving, then unmold it 19, transfer it to a serving plate 20, and decorate as desired with Nutella 21 and chopped pistachios.