MARCELLA HAZAN'S SEMIFREDDO DI CIOCCOLATO

Marcella Hazan's Semifreddo di Cioccolato image

Semifreddo, which means "half-cold" in Italian, is a more elegant version of the traditional ice cream cake (think frozen mousse), and it's the ideal dessert for a summer party as it can be done in advance, then sliced and plated at the table. This recipe, an adaptation of one found in Marcella Hazan's "Marcella's Italian Kitchen," is light yet luxurious. It calls for just four ingredients - heavy cream, confectioners' sugar, grated chocolate and egg whites - and it's dead simple to make. Just whip the cream, add the sugar, fold in the beaten egg whites and chocolate, and then freeze. Unmold, slice and serve. To gild the lily, garnish with fresh summer berries.

Provided by Florence Fabricant

Categories dessert

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 4

Ingredients

2 cups very cold heavy cream
1 1/4 cups sifted confectioners' sugar
4 ounces very finely grated semi sweet baking chocolate
6 egg whites

Steps:

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.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 24 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 47 milligrams, Sugar 14 grams