Gianduja semifreddo with whipped cream

Gianduja semifreddo with whipped cream

Gianduiotto con la panna di nico

By
From
Venice
Serves
8-10
Photographer
Helen Cathcart

Venice’s premier ice cream parlour is Gelateria Nico on the canal front opposite Giudecca island. They have become famous for the block of hazelnut and chocolate ice cream that they serve with whipped cream. In the restaurant Carampane they have paid homage to this stalwart of the Venetian gelaterie and serve a similar dessert. My goodness, it’s good.

Ingredients

Quantity Ingredient
400g dark chocolate with hazelnuts
400ml whipping cream

To serve

Quantity Ingredient
whipping cream, whipped to soft peaks
Caramel hazelnuts

Method

  1. Line a 24 x 12 x 6 cm loaf tin with plastic wrap. Put the chocolate into a food processor and blitz until it has a sand-like consistency; don’t worry about a few lumps, a bit of texture is good. Fill a saucepan one third full with hot water and put on a medium heat. Melt the chocolate in a heatproof bowl over the hot water making sure the bottom of the bowl doesn’t touch the water. Remove from the heat. In a separate bowl whip the cream to soft peaks. Fold one third of the cream into the warm chocolate. When it is well-blended fold in the rest. Pour into the tin and transfer to the freezer to set overnight.
  2. To serve, cut a slice of the semifreddo and put it into a glass, and add 2 tablespoons of whipped cream. Sprinkle over the broken caramel nuts and serve.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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