Semifreddo with Puffed Rice and Nutella

Name: Semifreddo with Puffed Rice and Nutella
Yield: 8-inch (20 cm) mold
Ingredients: 3 1/2 oz puffed rice (100 g); 1/2 cup milk (100 ml); 7 oz chocolate hazelnut spread (such as Nutella) (200 g); 3 1/2 oz mascarpone cheese (100 g); 2 3/4 oz cream cheese (such as Philadelphia) (80 g); 1/2 cup heavy cream (100 ml); 1/3 cup powdered sugar (50 g)

Alessia Rovedo @cook_7355826

I fell in love with this dessert at the first bite... it's almost like eating a giant Kinder Cereali bar!

Alessia Rovedo @cook_7355826

I fell in love with this dessert at the first bite... it's almost like eating a giant Kinder Cereali bar!

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Ingredients

8-inch (20 cm) mold

3 1/2 ozpuffed rice (100 g)
1/2 cupmilk (100 ml)
7 ozchocolate hazelnut spread (such as Nutella) (200 g)
3 1/2 ozmascarpone cheese (100 g)
2 3/4 ozcream cheese (such as Philadelphia) (80 g)
1/2 cupheavy cream (100 ml)
1/3 cuppowdered sugar (50 g)

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Steps

1

In a bowl, mix the puffed rice with the milk and chocolate hazelnut spread until well combined.
2

Line a 20 cm (8-inch) mold with plastic wrap. Press more than half of the puffed rice mixture onto the bottom and sides of the mold, smoothing it out evenly. Place the mold in the freezer for about 10 minutes while you prepare the cream.
3

Whip the heavy cream and set it aside in the refrigerator. In another bowl, combine the mascarpone, cream cheese, and powdered sugar. Beat with an electric mixer for a few minutes until smooth and creamy. Gently fold in the whipped cream by hand to create a light, fluffy cream.
4

Remove the mold from the freezer and fill it with the mascarpone and cream cheese mixture. Cover the top completely with the remaining puffed rice and chocolate hazelnut mixture.
5

Freeze for at least 1 hour. When ready to serve, take it out of the freezer at least 15 minutes beforehand and unmold onto a serving plate.