CAPPUCCINO SEMIFREDDO
This cappuccino semifreddo is silky smooth, creamy and insanely delicious with a deep coffee flavor that will give your guest their caffeine fix!
Provided by Pat Nyswonger
Categories Desserts
Time 20m
Number Of Ingredients 11
Steps:
- Put six 6- ounce serving cups in the refrigerator to chill
- Prepare an ice-water bath in a large pan or bowl and reserve.
- Put a small bowl and the beaters of the electric mixer into the freezer to chill while preparing the egg mixture.
- In a small dish, add the espresso powder to the hot coffee or hot water. Stir to dissolve then refrigerate to cool.
- In a medium-size heat-proof bowl, whisk the egg yolks, 1/2 cup of the sugar, vanilla, and salt together until smooth. Set the bowl over a deep saucepan of simmering water and attach a candy thermometer to the bowl. Be sure the bottom of the bowl does not touch the water as it will begin scrambling the eggs. Whisk continually, until the egg mixture is pale yellow, thick and creamy. This will take about 8-10 minutes. Do not give up! When the thermometer reaches between 145°F to 150°F remove the bowl from the simmering pot and set the bowl into the prepared ice-water bath. Continue to whisk the egg mixture until it has cooled completely.
- Stir the cooled coffee mixture into the egg mixture.
- Remove the chilled bowl and the beaters from the freezer and add the cream and the remaining 1/4 cup sugar. Beat the mixture to the stiff-peak stage. Stir 1/3 of the whipped cream into the egg-coffee mixture, then using a spatula, fold the remaining whipped cream into the egg-coffee mixture. Be gentle so as to not deflate the whipped cream but continue to fold until there are no visible white streaks.
- Remove the cups from the refrigerator and portion 1/2 cup the mixture into each of them filling to within 3/4-inch from the rim. Transfer the filled cups to the freezer and freeze for at least 6 hours. Overnight is best.
- To a pre-chilled small bowl, add the 1/2 cup of cream, the sour cream, vanilla and sugar. Whip the mixture to the soft-peak stage. Cover the dish and refrigerate until serving the dessert.
- Remove the cups of Cappuccino Semifreddo from the freezer and spoon the frothy whipped cream on each dessert to the top of the cup. Smooth to a thick layer. Using the finest mesh sieve possible, sift a light dusting of espresso powder on each dessert. Enjoy!
Nutrition Facts : Calories 427 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 327 milligrams cholesterol, Fat 32 grams fat, Fiber 0 grams fiber, Protein 6 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 123 grams sodium, Sugar 29 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
MOCHA SEMIFREDDO
A massively underrated summer dessert, semifreddo has a rich taste, and you get what's basically an airy, custard-style ice cream without having to use a machine. However, it all comes at a cost. The classic procedure is a little bothersome, since you need to make three separate components - a zabaione, a meringue, and whipped cream - so, I decided to simply use the eggs whole, and make a 'zabaringue.' I knew I wouldn't get as much volume, but I didn't care.
Provided by Chef John
Categories Desserts Frozen Dessert Recipes
Time 8h18m
Yield 2
Number Of Ingredients 9
Steps:
- Whisk eggs, sugar, coffee-flavored liqueur, instant coffee, and 1 teaspoon cocoa powder together in a metal bowl.
- Place bowl over low heat on the stove (holding bowl with a dishtowel) and continue whisking until mixture thickens, 4 to 6 minutes. Whisk continually to prevent eggs from scrambling. Remove bowl from heat and let mixture cool completely. (You can set the bowl on ice water to speed this up.)
- Whisk ice-cold heavy cream and sugar together in a chilled bowl until stiff peaks form, 3 to 4 minutes. Add cooled egg-coffee mixture to the whipped cream. Stir with a spatula until just combined.
- Transfer mixture to serving cups. Wrap cups in plastic wrap and freeze until firm, 8 hours or overnight. Garnish with whipped cream and a dusting of cocoa powder.
Nutrition Facts : Calories 279.3 calories, Carbohydrate 24.4 g, Cholesterol 227.1 mg, Fat 16.3 g, Fiber 0.5 g, Protein 7.3 g, SaturatedFat 8.6 g, Sodium 83 mg, Sugar 22.2 g
COFFEE SEMIFREDDO
This elegant dessert is easy to slice straight from the freezer
Provided by Sara Buenfeld
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 7
Steps:
- Oil and line a 1-litre loaf tin with cling film. Put the coffee, Tia Maria or brandy, egg yolks and sugar in a bowl and stir to dissolve the coffee. Put the egg whites in a large bowl and pour the cream in another.
- Beat the egg whites until stiff with an electric whisk, then quickly beat the egg yolk mixture until thick and leaving a trail. Now beat the cream until it holds its shape. If you beat everything in this order, you don't need to wash the whisks in between.
- Fold the cream into the coffee mixture, then carefully fold in the whites. Fold through the Toblerone and tip into the loaf tin. Lightly cover the surface with cling film. When frozen, overwrap in foil and freeze. Will keep for up to 6 weeks. You can make the chocolate curls (see video link, above, for instructions) and keep them in a airtight container or freeze.
- To serve, unwrap and turn onto a platter. Strip off the cling film and serve topped with the chocolate curls.
Nutrition Facts : Calories 365 calories, Fat 28 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 23 grams sugar, Protein 5 grams protein, Sodium 0.16 milligram of sodium
"COFFEE AND DOUGHNUTS" CAPPUCCINO SEMIFREDDO WITH CINNAMON-SUGAR DOUGHNUTS
Steps:
- For the cappuccino semifreddo: Place the egg yolks and 1/4 cup plus 2 tablespoons of sugar in the bowl of a mixer fitted with the whisk attachment. Scrape the seeds from the vanilla bean into the bowl. Whip for about 12 minutes at medium speed, or until the mixture has lightened and tripled in volume. Beat in the espresso extract. Transfer the mixture to a bowl placed in a larger bowl of ice water to maintain its consistency.
- In a mixer bowl or a metal bowl, whip the heavy cream with 3 tablespoons of the sugar until it holds its shape when the whisk or beater is lifted. Fold the whipped cream into the yolk mixture and return the bowl to the ice.
- Whip the egg whites in a mixer bowl or metal bowl until they are frothy. While whipping, add in the remaining 3 tablespoons of sugar and whip the egg whites just until they hold soft peaks, being careful not to overwhip them. Fold in the beaten egg whites into the egg yolk mixture until they are completely combined.
- Spoon the semifreddo into six 8- to 10-ounce coffee cups, leaving at least 1/2 inch at the top for the steamed milk. Gently tap the cups against the counter to level the mixture. Cover the cups with plastic wrap and place them in the freezer until frozen, at least 6 to 8 hours, or overnight. These will keep for up to 3 days in the freezer; after that time, they will start to deflate.
- For the cinnamon-sugar doughnuts part 1: Place the water in the bowl of a mixer. Crumble the yeast into the water; mix and crush the yeast with a spoon to dissolve. Add the flour to the bowl and, using the dough hook, mix slowly until the ingredients are thoroughly blended.
- Transfer this sponge to a bowl, cover, and let proof at room temperature for 1 to 2 hours, until it has doubled; or place the bowl in the refrigerator to proof overnight.
- Part 2: Crumble the yeast into the milk in a small bowl, stirring to dissolve. Place 3/4 cup of the flour, the sugar, and salt in the bowl of a mixer fitted with the dough hook. Mixing on low speed, pour in the milk and yeast mixture, followed by the egg yolks and butter. Mix for a minute to combine.
- Add the proofed sponge and the remaining 1/4 cup plus 2 tablespoons flour. Continue to beat at low speed until combined. Turn up the speed slightly and knead the dough for 4 to 5 minutes, or until it has formed a ball and cleans the sides of the bowl. If the dough seems wet, it may be necessary to add 1 to 2 more tablespoons flour. Cover the bowl and let the dough proof overnight in the refrigerator.
- To shape the doughnuts: Place the chilled dough on a lightly floured surface and roll it out to a 1/2-inch thickness. Cut out the doughnuts using a 2-inch doughnut cutter, or a 2-inch biscuit cutter (in which case, you will also need a 3/4-inch cutter to make the hole). Place the doughnuts and doughnut holes on a baking sheet lined with parchment paper. Cover the doughnuts with a sheet of plastic wrap that has been sprayed with nonstick spray.
- At this point, the doughnuts can be frozen for several days, refrigerated, or allowed to rise at room temperature. If they're frozen, defrost them and then allow them to rise at room temperature for 1 to 1 1/2 hours. They can be refrigerated for several hours or overnight, to rise slowly. When you remove them from the refrigerator, uncover them and let them finish proofing in a warm place for 20 to 30 minutes. If they have not been refrigerated or frozen, they should rise at room temperature in about 15 minutes. Once proofed, they will have risen to approximately 3/4 inch.
- To cook the doughnuts: In a deep heavy saucepan large enough to hold half the doughnuts and holes at a time, heat canola oil for deep-frying to 325 degrees F. Add half the doughnuts and holes to the oil and cook for approximately 30 seconds on the first side. Flip the doughnuts and fry for 1 minute on the second side, then turn back to the first side to cook for an additional 30 seconds, or until a deep golden brown. Remove the doughnuts, drain them briefly on paper towels, and toss them in a bowl with the cinnamon sugar. Repeat with the remaining doughnuts.
- To complete: Remove the semifreddo from the freezer a few minutes before serving to soften slightly. Steam the milk using a cappuccino machine or frothing machine. Place a cup of semifreddo and a doughnut on each of six plates. Top each doughnut with a doughnut hole. Spoon the steamed milk over the semifreddo and serve immediately.
CAPPUCCINO SEMIFREDDO
Italian for "half cold," semifreddo refers to the consistency of the dessert in these cups: The mixture is frozen, but not as hard as ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6
Number Of Ingredients 7
Steps:
- Whisk 1 cup cream until stiff. Set aside.
- Fill a large bowl with ice and water; set aside. Place a large metal bowl, or the top of a double boiler, over a medium saucepan of barely simmering water. In it, whisk together egg yolks and 2 tablespoons sugar until pale yellow. Whisk in Cognac and espresso powder. Gradually whisk in Marsala. Whisk vigorously until mixture becomes thick and glossy, 2 to 3 minutes. Remove from heat; whisk mixture over the ice bath until cool. Set aside.
- In the detached bowl of an electric mixer, whisk together egg whites and remaining 4 tablespoons sugar. Place over a saucepan of barely simmering water; continue whisking until sugar is dissolved and mixture is hot to the touch, about 2 minutes. Replace bowl on mixer stand, and beat mixture until stiff and glossy.
- Fold a third of the whipped egg whites into egg-yolk mixture. Repeat with remaining egg whites, a third at a time. Gently fold in reserved whipped cream. Spoon mixture into 6 cappuccino mugs, cover, and place in freezer until frozen, about 1 1/2 hours.
- Whip remaining 1/2 cup cream. Spoon over frozen semifreddo. Garnish with chopped torrone or almonds, and serve immediately.
CAPPUCCINO SEMIFREDDO WITH MOCHA SAUCE (SEMIFREDDO AL CAPPUCCINO
A fantastic, make ahead, "ice cream like" dessert! Very rich, but not too sweet. A good recipe for those times when you want an impressive dessert. This recipe comes from "La Dolce Vita" by Michele Scicolone Prep time does not include 8 hour minium freezing time. Cook time is for the sauce.
Provided by Dee514
Categories Sauces
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Semifreddo: Line a 9x5x3 inch metal loaf pan with plastic wrap, leaving a 2-inch overhang on the ends.
- Chill the pan in the freezer.
- In the large bowl of an electric mixer, beat together the egg yolks, 1/4 cup of the confectioner's sugar, and the cinnamon until thick and pale.
- In a large bowl, beat the egg whites until they are foamy.
- Gradually add the remaining 1/2 cup confectioner's sugar, beating until the whites just hold stiff peaks.
- In a large bowl, beat the cream until it just holds stiff peaks.
- Gently but thoroughly fold in the whites, and then fold the cream mixture into the yolk mixture.
- Pour half the mixture into the chilled pan and freeze it for 45 minutes.
- Stir the espresso into the remaining mixture, cover, and refrigerate until needed.
- Stir the espresso mixture and pour it over the frozen cinnamon layer, smoothing the top.
- Cover with plastic wrap and freeze for at least 8 hours, or overnight.
- Unmold the semifreddo onto a serving dish.
- Sprinkle very lightly with cocoa powder.
- Serve with mocha sauce, if desired.
- Mocha Sauce: In a small saucepan, combine the chocolate, espresso, and butter.
- Heat over low heat until the chocolate is almost melted.
- Remove from heat and stir until completely smooth.
- Stir in the Cognac.
- Serve warm.
Nutrition Facts : Calories 256, Fat 21.1, SaturatedFat 12.3, Cholesterol 143.9, Sodium 49.8, Carbohydrate 16.6, Fiber 2.4, Sugar 11.4, Protein 5.6
MOCHA SEMIFREDDO
Provided by Giada De Laurentiis
Categories dessert
Time 8h25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Spray a 9 1/4 by 5 1/4 by 3-inch metal loaf pan lightly with nonstick spray. Line the pan with plastic wrap. Finely grind the cookies in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture onto the bottom of the prepared loaf pan. Refrigerate.
- Whisk 1/2 cup of sugar, egg yolks, espresso, Marsala, and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture until it is thick and creamy and an instant-read thermometer inserted into the mixture registers 160 degrees F, about 5 minutes. Set the custard over another bowl of ice to cool completely.
- Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form. Using a large rubber spatula, fold the whipped cream into the custard. Spoon the mixture atop the prepared crust. Cover with plastic wrap and freeze until frozen, at least 8 hours or up to 3 days.
- Unfold the plastic wrap. Invert the semifreddo onto a platter. Remove the plastic wrap. Cut the semifreddo into 1-inch slices and serve.
More about "cappuccino semifreddo with mocha sauce semifreddo al cappuccino food"
MOCHA SEMIFREDDO - PLANTBASED MAGAZINE
From plantbasedmag.com
Estimated Reading Time 50 secs
EASY MOCHA SEMIFREDDO RECIPE - THE MAD SCIENTISTS KITCHEN
From themadscientistskitchen.com
5/5 (12)Total Time 8 hrs 18 minsCategory DessertsCalories 279 per serving
- On low flame heat, the mixture whisking continuously till there are ribbons in the custard. Set aside to cool on an ice bath.
SEMIFREDDO | FOOD & WINE
From foodandwine.com
Estimated Reading Time 2 mins
MOCHA SEMIFREDDO - CUISINOVIA
From cuisinovia.com
Estimated Reading Time 2 mins
MOCHA SEMIFREDDO | IN-CYPRUS.COM
From in-cyprus.philenews.com
Estimated Reading Time 2 mins
MOCHA SEMIFREDDO RECIPE | RECIPE | SEMIFREDDO RECIPE ...
From in.pinterest.com
FOOD WISHES VIDEO RECIPES: MOCHA SEMIFREDDO – BAD ...
From foodwishes.blogspot.com
MOCHA SEMIFREDDO – BAD TECHNIQUE MAKES FOR A NEAT FROZEN ...
From allnewrecipefood.blogspot.com
MOCHA SEMIFREDDO | SEMIFREDDO RECIPE, DESSERTS, FOOD
From pinterest.com
CAPPUCCINO SEMIFREDDO WITH MOCHA SAUCE (SEMIFREDDO AL ...
From pinterest.ca
MOCHA SEMIFREDDO - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
MOCHA SEMIFREDDO RECIPE
From crecipe.com
COFFEE SEMIFREDDO WITH PRALINE (SEMIFREDDO AL CAFFé ...
From eatyourbooks.com
MOCHA SEMIFREDDO RECIPE | RECIPE | SEMIFREDDO RECIPE ...
From pinterest.co.uk
COFFEE SEMIFREDDO BEST DISHES - RECIPES IDEAS
From accadeonline.blogspot.com
SEMI FREDDO IMAGES – LICENSE FOOD PHOTOS STOCKFOOD
From stockfood.se
MOCHA SEMIFREDDO RECIPE - FOOD NEWS
From foodnewsnews.com
CAPPUCCINO SEMIFREDDO RECIPES
From tfrecipes.com
RECIPES FOR CAPPUCCINO MOCHA MIX - COOKTIME24.COM
From cooktime24.com
MOCHA SEMIFREDDO – BAD TECHNIQUE MAKES FOR A GREAT FROZEN ...
From foodrecipes2016.blogspot.com
CAPPUCCINO SEMIFREDDO FROM CLASSIC HOME DESSERTS BY ...
From app.ckbk.com
MOCHA SEMIFREDDO | CANADIAN LIVING
From canadianliving.com
MOCHA SEMIFREDDO BEST DISHES
From familytopsecretrecipes.blogspot.com
10 BEST COFFEE SEMIFREDDO RECIPES - FOOD NEWS
From foodnewsnews.com
CAPPUCCINO SEMIFREDDO WITH MOCHA SAUCE SEMIFREDDO AL ...
From tfrecipes.com
RECIPES FOR CAPPUCCINO WITH IRISH CREAM
From cooktime24.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love