WTSIM…..Torronutella Semifreddo Terrine!

Thursday, January 31, 2008

When Johanna from The Passionate Cook announced that the theme for the January installment of WTSIM was Terrines, I was a bit bummed. Not because I didn’t think it was a good theme, and not because I don’t like terrines, but because I had the perfect recipe to use for a terrine…and I had just posted about it a few weeks before! I’m talking about my Salmon Mousse. It would have made a great terrine, perhaps combined with a layer of shrimp or crab mousse and maybe an asparagus mousse in between.
After I kicked myself for not being psychic and pouted a while, I strained my brain to figure out what I could make to fit this theme. I must confess my repertoire of terrines is a bit thin, but I really wanted to participate, so I put on my thinking cap and tried to figure it out.
It wasn’t until about a week later that the light bulb switched on and I came up with what I thought was a great idea. Last Saturday morning, I was lazily passing some time browsing around downtown in our little historic district, when I stumbled upon the cutest shop/cafe tucked into a tiny side street. It is called The Sarasota Olive Oil Company, and it is fabulous! I’m not going to tell you too much about it now, because I’m already planning to build another whole post around it. (I was THAT impressed!) What I will tell you is that, amidst all of the wonderful oils, vinegars and fresh pasta products, I found a huge basket filled with authentic imported Italian torrone. This discovery truly excited me, because I adore torrone. I’m talking about the traditional, crunchy kind that shatters into a mouthful of sticky, sweet, almond-y splinters when you bite into it. Not very good for the teeth, but great for the soul!

For those who haven’t had the pleasure of indulging in this delicious treat, torrone is a nougat confection made from egg whites, honey, sugar, and nuts. It is said that torrone originated in Cremona, Italy in 1441, when it was concocted to commemorate the wedding of Francesco Sforza and Bianca Maria Visconti. The sweet was molded into the shape of the Tower of Cremona or Cremona Torrione, hence, it was christened “torrone”. It is traditionally served by the Italians during the Christmas season, particularly on the feast of San Nicola (Saint Nicholas).
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With a few bars of that wicked good stuff in my hot little hands, I left the shop. Both my mind and my heart were racing a little bit. I knew just what I was going to make for my terrine entry – a torrone semifreddo!
A semifreddo is a type of frozen dessert. The literal translation for semifreddo is “half cold”. It is called this because a semifreddo almost always contains ingredients such as biscuits, candied fruits, or nuts, that don’t usually freeze solid. Since it not really an ice cream it doesn’t need to be churned in an ice cream machine. All it needs is an long rest in the freezer.
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Now, delicious as this would be on its own, I also felt that I needed to have another layer on my terrine, for a contrast of color and texture. This second layer should also contain some kind of nuts, and should preferably be Italian in nature. Well, I had two jars of Nutella sitting in my Bermuda Triangle of a pantry, so I decided to break out one and make a chocolate – hazelnut semifreddo too. I mean, what could be more quintessentially Italian than Nutella? I decided to call my creation Torronutella Semifreddo Terrine. Pretty catchy, huh? Believe me, it sounds a lot more aristocratic than it really is!
I did a little trolling for recipes on the web and came up with a number of good ones. For my torrone semifreddo, I chose a recipe from the doyenne of Italian cooking, Marcella Hazan. (Did I ever tell you that I’ve met her – several times? She lives in my town and shops at the same Italian specialty store that I do!) My recipe for the chocolate-hazelnut semifreddo was taken from bits and pieces of several different recipes that I found, mostly so that I wouldn’t have to go back out to shop for additional ingredients. ..

Essentially, what I did was make both recipes independently and freeze them together to form the terrine. I prepared the torrone semifreddo first and let it freeze up overnight. The next day, I made the chocolate-hazelnut version, spread it over the frozen torrone layer and froze it again. I wasn’t able to find hazelnuts anywhere, so I used roasted pistachio nuts instead. Crushed pistachios are commonly used in all kinds of Italian pastries, so I felt okay with that.

In order to ensure pain-free unmolding, I lined the mold with plastic wrap that hung over the sides. That way, I could just lift the terrine out in one sinfully sweet, chunky, creamy hunk of frozen heaven. I dressed the terrine up with a little chocolate sauce for the pictures, but it really didn’t need it. Both of the layers harmonized beautifully together and it was marvelous on its own!

Both of these recipes make more than you’ll need to fill your mold. I froze the extra in smaller ramekins, so that the family could indulge without having to wait for me to photograph my entry.
I’d like to send my thanks out to Johanna for hosting this month’s WTSIM event, and for extending the deadline for submissions.



22 responses to WTSIM…..Torronutella Semifreddo Terrine!

  1. On January 31, 2008 at 6:46pm, Kevin said...

    Those terrines look so good! Hazelnuts, almonds, pistachios, chocolate…mmm…

  2. On January 31, 2008 at 8:39pm, Christine said...

    I love torrone – and this dish sounds wonderful. Great idea to use this in semifreddo.

  3. On February 01, 2008 at 6:57am, StickyGooeyCreamyChewy said...

    Kevin- Thank you! I was really pleased with the outcome.

    Christine- Thanks! Semifreddos are great because you don’t have to haul out the ice cream machine to make them.

  4. On February 01, 2008 at 7:36am, bittersweetblog said...

    Lovely presentation, and the flavors sound amazing too!

  5. On February 01, 2008 at 8:25am, Maya said...

    I could polish these off in no time!

  6. On February 01, 2008 at 8:48am, bleeding espresso said...

    Yum yum yum!

    Would you be interested in submitting this to celebrate World Nutella Day?

    Read more about participating here, but you’ve already done the hard part and came up with a *fantastic* way to enjoy Nutella. I’ll say it again…YUM!

  7. On February 01, 2008 at 10:46am, Brilynn said...

    WOw!! That looks amazingly decadent and wonderful!

  8. On February 01, 2008 at 3:09pm, Karen said...

    Your creation is truly a thing of beauty – I want a slice.

    I love torrone, but it has to be soft. I remember the kind my Italian grandmother always had around her house – so hard one bite would just about pull out my molars.

  9. On February 01, 2008 at 5:55pm, JEP said...

    Those are some fine lookin’ photos!!

  10. On February 01, 2008 at 6:11pm, StickyGooeyCreamyChewy said...

    Bittersweet- Thank you! I’m happy to say the flavors went well together. But then, Nutella goes with everything! 😉

    Maya- Thanks! I’m afraid I’d have to fight you for them! 😉

    Bleeding Espresso- Thank you! I’ve already emailed you about WND. I’ll definitely participate.

    Brilynn- Thank you so much! It really wasn’t hard to make.

    Karen- Thank you! Come on over and bring a spoon. I’m making more for World Nutella Day!

    JEP- Thank you. That means a lot. I’ve really been working hard on my photography skills.

  11. On February 02, 2008 at 5:44am, aforkfulofspaghetti said...

    Wow! I love semi-freddos – and I love all the ingredients you use here… It looks fabulous, and I am so going to have to try it myself!

  12. On February 03, 2008 at 1:58am, Cakelaw said...

    This looks absolutely devine Susan! I didn’t enter this round of WTSIM because I have always thought of terrines as savoury (and I don’t like ’em much), but this is one terrine that I would have any day.

  13. On February 05, 2008 at 1:37pm, thepassionatecook said...

    oh i wish it was a bit warmer here – i have some turron in the fridge that would work nicely here, but it’ll have to wait until the summer, i guess!!!

  14. On February 05, 2008 at 4:33pm, StickyGooeyCreamyChewy said...

    aforkful- Thanks! I’m glad you like the semifreddo. It goes great with spaghetti! 😉

    cakelaw- Thank you! I always thought of them as savoury too, but I saw that some others had posted sweets ones, so…..

    Johanna- And I wish it was a bit cooler here! I was trying to photograph this dessert outside in 80 degree heat. It was weeping off of the plate! I really had to work fast.

  15. On February 07, 2008 at 12:02am, Tartelette said...

    Beautiful dessert! It would have been wonderful here today with the hot weather we are having…and you are too I am sure!

  16. On February 07, 2008 at 7:51pm, StickyGooeyCreamyChewy said...

    Helen- Thank you! It’s been in the 80’s here. Ugh! It was pretty tricky trying to take photographs. The terrine was starting to melt off of the plate!

  17. On February 18, 2008 at 2:47pm, Peter M said...

    Whoa! This could be showcased in any bakery/gellateria.

  18. On February 18, 2008 at 8:54pm, StickyGooeyCreamyChewy said...

    Peter- Thank you so much! I’m glad you like it.

  19. On March 06, 2008 at 10:43pm, Jude said...

    That looks absolutely amazing!

  20. On April 14, 2012 at 9:26pm, Meredith said...

    Wantingto make this but concerned about the hot almond. I assume I need to let the, cool before putting them on plastic and if I do, won’t they stick together. And secondly, how big isthe loaf tin. Seems like a lot of mixture for the firt layer let alone the chocolate one.

    • On April 14, 2012 at 10:34pm, Susan said...

      I poured the hot caramelized almond mixture onto the plastic wrap with no issues. It will immediately harden when you pour the semifreddo mixture on top. Once the whole thing is frozen and unmolded, the plastic wrap should peel right off. I believe I used a standard-sized loaf pan for this – 8 1/2 x 4 1/2 x 2 1/2 inches – and it was filled up to the top.

  21. On April 14, 2014 at 12:48am, Spencer @ Moo-Lolly-Bar said...

    Yum! How good does that look. I reckon I could eat that terrine all on my own.

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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