Marcella Hazan’s Semifreddo di Cioccolato
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Total: 20 minutes
Servings: 9
Cost: $1.42 /serving
Author : Florence Fabricant
Ingredients
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Instructions
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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.
Step 2
When all the sugar has been incorporated and the cream is stiff enough to hold peaks, mix in the grated chocolate.
Step 3
Beat the egg whites until they are stiff but not dry; fold them into the cream and chocolate mixture.
Step 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.