Marcella Hazan’s Semifreddo di Cioccolato
Marcella Hazan’s Semifreddo di Cioccolato is a gluten free side dish. This recipe serves 10. For 49 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 298 calories, 4g of protein, and 22g of fat. A mixture of Semi-Sweet Chocolate Baking Chips, egg whites, heavy cream, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by cooking.nytimes.com. Many people made this recipe, and 12189 would say it hit the spot. From preparation to the plate, this recipe takes roughly 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 19%, which is rather bad. Try Marcella Hazan's Rice and Smothered Cabbage Soup, Tomato Sauce with Onion and Butter from Marcella Hazan, and Marcella Hazan’s Tomato Sauce With Onion And Butter for similar recipes.
Servings: 10
Cooking duration: 20 minutes
Ingredients:
1 ¼ cups sifted confectioners' sugar
6 egg whites
2 cups very cold heavy cream
4 ounces very finely grated semi sweet baking chocolate
Equipment:
plastic wrap
wax paper
loaf pan
Cooking instruction summary:
Whip the cream. Before it begins to stiffen and while it is still the consistency of buttermilk, add the confectioners' sugar a little at a time and continue whipping. When all the sugar has been incorporated and the cream is stiff enough to hold peaks, mix in the grated chocolate. Beat the egg whites until they are stiff but not dry; fold them into the cream and chocolate mixture. Line a loaf pan of 1 1/2 to 2 quarts with wax paper and pour the mixture into the pan. Cover with plastic wrap and freeze overnight. To serve, unmold the loaf onto a platter, remove wax paper and slice.
Step by step:
1. Whip the cream. Before it begins to stiffen and while it is still the consistency of buttermilk, add the confectioners' sugar a little at a time and continue whipping.
2. When all the sugar has been incorporated and the cream is stiff enough to hold peaks, mix in the grated chocolate.
3. Beat the egg whites until they are stiff but not dry; fold them into the cream and chocolate mixture.
4. Line a loaf pan of 1 1/2 to 2 quarts with wax paper and pour the mixture into the pan. Cover with plastic wrap and freeze overnight. To serve, unmold the loaf onto a platter, remove wax paper and slice.
Nutrition Information:
covered percent of daily need
