Colomba semifreddo with Nutella®
Enjoy Easter by making it even more delicious…
Soak the colomba cake in milk to soften it. Place the sheet of gelatine in a bowl of lukewarm water and let it swell for a few minutes. Beat the egg yolks together with the sugar, then add the ricotta and mix thoroughly. Squeeze out the colomba and mix it into the mixture. Add the drained gelatine to mix it all together.
Separately whip the cream, adding it to the mixture, and mixing from the bottom to the top.
Pour this mixture into individual dishes and place them altogether in the freezer for at least 2-3 hours. Serve the colomba semifreddo by finishing off each dish with 15 g of Nutella® and a whole hazelnut.
It is said the Easter colomba cake originated as a peace offering several centuries ago. After all, how can anyone argue with so much deliciousness? This Easter, bring more excitement to your table with this colomba semifreddo recipe with Nutella®.