Chilled Nutella Semifreddo with Pistachio Nuts : Agnese's Secret Receipe

Agnese's Secret Receipe : Chilled Nutella Semifreddo with Pistachio Nuts

What You Need

2/3 lb (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

How to do

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.