Some people never miss a birthday, buy thoughtful gifts, and always send cards… on time. I would like to be one of these people, but despite all of my efforts, I’m not. I’m there about half of the time. I think I’ve told you that tardiness runs in my family; this trait holds true for gift giving as well. I still have an IOU for a Frisbee from the late 90s.
Brian’s birthday was last month and he has yet to see a gift from me. I gave him the pledge of a record player, but no actual record player. Don’t worry, it’s on my to-do list. There are just so many options out there and I’m clueless when it comes to Technics vs. Zenith, old versus new, etc. etc.
Things I can handle when it comes to birthdays: parties and homemade treats. This year Brian received a semifreddo; which is more or less an ice cream cake. He loved it and it was the perfect distraction from the gift that didn’t (yet) exist.
Chocolate Hazelnut Semifreddo
Adapted from Giada at Home
Crust:
4 oz. plain biscotti
1/4 cup toasted (shelled) hazelnuts
1/2 stick unsalted butter, melted
loaf pan
parchment paper
Filling:
8 egg yolks, at room temperature
1/2 cup sugar, plus 1/4 cup
1 tsp pure vanilla extract
1/8 tsp salt
1 cup heavy cream
3/4 cup Nutella – room temperature
Preheat oven to 350 F. In a food processor combine the biscotti and hazelnuts; pulse until a uniform ground mixture forms. Combine with melted butter. Line a loaf pan with parchment paper; make sure it’s large enough that the paper is taller than all sides of the pan. Press the crust mixture into the loaf pan. Cook crust for ~ 10 minutes or until golden, set aside to cool.
Combine the egg yolks, ½ cup sugar, vanilla, and salt in a medium stainless steal bowl. Place over a small pot of simmering water (make sure the stainless steal bowl does not touch the water). Rapidly whisk the ingredients until it thickens and turns pale. The mixture should be nappe (coat the back of the spoon). Once nappe, put stainless bowl into a larger bowl of ice water to cool the mixture.
Whip the cream with the remaining ¼ cup of sugar—stiff peaks. Fold the custard mixture into the cream. Swirl in the Nutella and add to the loaf pan. Freeze for 8 – 24 hours before serving. Remove from pan, tear away parchment paper, slice and serve with fresh berries.
