Nutella-semifreddo

4 egg yolks
4 egg whites
4 eggs
300 g sugar
200 g Nutella
60 g sugar
½ l fresh cream
200 g roasted almonds, coarsely chopped
Beat the 4 egg yolks and the 4 whole eggs together with the 300 g of sugar until they are creamy. Beat the egg-whites together with 60 g of sugar until the mixture stiffens. Also whisk the cream until it stiffens. Gently fold egg-whites and cream into the egg yolks. Also gently stir in the chopped almonds and the Nutella. Put the mass in a form and freeze at 20 degrees Celsius. Cut into slices and serve with fruit.
info

Opening hours:
Lunch: 12.00 p.m.-3.00 p.m.
Dinner: 6.00 p.m.-12.00 a.m.

Day off: Wednesday

Holiday: Four weeks after Easter and from the last week of November until the first half of December.

by Ghedina
Tel. 0436 2254
E-Mail: info [at] alpassettoghedina [dot] it