Cappuccino Semifreddo Food

CAPPUCCINO SEMIFREDDO

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!

COFFEE SEMIFREDDO

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.

COFFEE SEMIFREDDO

Steps:

• Combine coffee and sugar in a saucepan over medium heat and bring to a boil, stirring occasionally so sugar does not stick to the bottom of the pan. Remove from heat.
• Whisk egg yolks in a heatproof bowl until frothy. Add sweetened coffee 1 tablespoon at a time, whisking vigorously to prevent egg yolks from curdling.
• Place bowl on top of a pot with simmering water, making sure the bottom of the bowl does not touch the water. Continue whisking vigorously until mixture thickens and gets creamy, 4 to 6 minutes.
• Remove bowl from heat and place over a bowl of ice; whisk until cooled. Fold in mascarpone cheese.
• Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir 2 tablespoons of whipped cream into the coffee mixture to thin it out. Fold in remaining cream carefully with a spatula until just combined. Fold in walnuts.
• Pour mixture into 4 serving or ice cream glasses and freeze until firm, at least 5 hours.

MOCHA SEMIFREDDO

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.

PISTACHIO SEMIFREDDO RECIPE

Steps:

• Toast the pistachios (either in the oven or stovetop will work) and chop them roughly.
• Combine double cream with 1 cup chopped pistachios; mix then set aside in the refrigerator for at least 30 minutes.
• Take the cream with pistachios from the refrigerator and strain the pistachios. Set it aside.
• Add vanilla extract into the cream and whip it to combine.
• In a separate medium-sized bowl, beat the egg whites while slowly adding the sugar -- continue beating until the egg whites become stiff and glossy.
• Gently fold 1/3 of the egg whites into the whipped cream; repeat until all the egg whites have been combined with the cream.
• Add the strained pistachios and mix gently.
• Spoon into your molds or tin. Cover the tins with plastic wrap.
• Place tins or molds in the freezer for at least 4 hours.
• Remove your pistachio semifreddo from the tin and sprinkle with the remaining chopped pistachios.
• Serve.

"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 WITH MOCHA SAUCE (SEMIFREDDO AL CAPPUCCINO

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.

CAPPUCCINO SEMIFREDDO

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.

PANERA: THE TRADITIONAL GENOA COFFEE SEMIFREDDO

Steps:

• Line a quart bread pan with plastic wrap and let the wrap come out the edges so you can easily take out the ice cream once ready.
• Mix the coffee egg yolks in a bowl.
• In another bowl whip the egg whites and sugar together until you obtain a thick foamy meringue.
• In a third bowl whip the cream until firm. Fold in the expresso-egg mixture gently stirring from below upwards. Fold in the meringue, always very gently. Chop roughly walnuts kernels and add to the mixture.
• Pour the mixture into the lined pan and freeze for about 6 hours.
• Decorate your Panera semifreddo with other walnuts kernels or coffee beans or shaved chocolate.

ALMOND BRITTLE CAPPUCCINO SEMIFREDDO

Steps:

• 1. For Almond Brittle: COAT large baking sheet with no-stick cooking spray. Combine sugar, corn syrup and almonds in 2 1/2-quart microwave-safe bowl. Microwave on HIGH 8 to 9 minutes, stirring halfway through. Stir in shortening and almond extract until well blended. Microwave on HIGH 1 minute.
• 2. STIR in baking soda until light and foamy. Immediately pour onto prepared baking sheet spreading quickly into an even layer, about 1/4-inch thick. Cool completely. Break into pieces. Coarsely grind half the brittle in food processor.
• 3. For Semifreddo: LINE 9 x 5-inch loaf pan with plastic wrap extending over the sides of pan. Beat egg yolks and salt with whisk in medium bowl until lemony. Heat milk in small saucepan on medium heat until simmering. Whisking constantly, gradually add milk into eggs. Return egg mixture to pan. Heat on medium until mixture thickens. Stir in almond extract, sweetened condensed milk and instant espresso coffee, blending until coffee is dissolved. Cool completely.
• 4. BEAT heavy cream in small bowl with electric mixer on medium speed until stiff peaks form. Fold in cooled semifreddo mixture. Sprinkle with coarsely ground almond brittle; fold in gently. Pour into prepared pan. Cover with plastic wrap. Freeze 8 hours or until firm. Uncover. Invert onto platter. Remove plastic wrap. Slice into 9 1-inch servings. Garnish with reserved pieces of almond brittle.

SEMIFREDDO

Steps:

• In a mixer with a whisk attachment, whisk the cream into medium peaks. Add 1 cup of the sugar to the cream and continue to whisk until stiff peaks form. Turn the cream out into a large bowl. Clean the bowl and whisk attachment. Add the egg yolks and the remaining 1 cup sugar. Whisk until the yolks are pale yellow and tripled in volume. Add the yolks to the whipped cream. Add the almond or vanilla extract and begin to fold the yolks into the cream. Add the pistachios and turn the mixture out into a glass serving dish. Freeze overnight. To serve: Cut the semifreddo into desired size pieces. Place individual pieces in a serving bowl and top with berries and chocolate sauce. Garnish with powdered sugar and a sprig of mint.

SEMIFREDDO AL CAFFE'

Steps:

• Per fare il semifreddo al caffè dovete preparare prima lo sciroppo, la meringa e la crema pasticciera.
• Per lo SCIROPPO AL CAFFE', preparare il caffè espresso ristretto e, mentre è ancora bollente (potete anche riscaldarlo a fuoco basso), sciogliervi lo zucchero e il caffè liofilizzato. Se avete anche lo sciroppo di glucosio, aggiungetelo al composto. Se non lo avete, potete sostituirlo con un cucchiaino di miele millefiori o ometterlo. Mescolare finché caffè e zucchero non saranno perfettamente amalgamati e lasciare raffreddare.
• Per la CREMA PASTICCIERA, mettere in una ciotola il tuorlo d'uovo, lo zucchero e la farina e mescolare fino ad amalgamarli. Scaldare il latte e unirlo al composto, mescolando fino ad ottenere un liquido senza grumi. Mettere la crema sul fuoco e cuocere mescolando continuamente, a fuoco basso, finché non si addenserà. Quando la crema sarà densa, aggiungere lo sciroppo al caffè e mescolare fino ad amalgamare il composto.
• Per la MERINGA ALL'ITALIANA, mettere in un recipiente l'acqua e lo zucchero. Portare a ebollizione e attendere che il composto raggiunga i 121 gradi. In questo caso è davvero indispensabile il termometro da cucina che da sei anni vi raccomando di acquistare. Mentre lo sciroppo di zucchero cuoce, mettete gli albumi in una ciotola con un pizzico di sale e montateli leggermente con le fruste elettriche o con il gancio K della planetaria. Quando lo sciroppo di zucchero avrà raggiunto i 121 gradi, versarla a filo sugli albumi, montando a media velocità e continuate a montare fino a raffreddamento degli albumi. Dovete ottenere un composto bianchissimo, lucido, montato e denso, come vedete nelle fotografie.
• Montare la panna a neve non troppo ferma. Mescolare con una spatola la crema pasticciera e la meringa all'italiana, usando una spatola e facendo un movimento dall'alto verso il basso, per non smontare la massa montata e inglobare aria al composto.
• Aggiungere al composto anche la panna montata, sempre con una spatola e sempre con un delicato movimento dall'alto verso il basso, fino ad ottenere un composto omogeneo. Per un gusto di caffè ancora più intenso, potete anche unire al composto un cucchiaino di polvere di caffè.
• Usando una pellicola per alimenti, rivestire uno stampo da plumcake o semisferico da zuccotto oppure, semplicemente, una tortiera ad anello. Versare nel contenitore la massa montata e livellarla con cura. Riporre il semifreddo nel congelatore per tutta la notte, o almeno per dodici o diciotto ore. Dopo le prime due ore, quando si sarà congelato, coprire la superficie del semifreddo al caffè con la pellicola per alimenti.
• Sformare il dolce capovolgendolo delicatamente, togliere la pellicola per alimenti e decorare il semifreddo con la panna montata e un pizzico di caffè in polvere. Buon appetito!

SEMIFREDDO

Steps:

• Gather the ingredients.
• Line a 9 x 5 x 3-inch metal loaf pan with plastic wrap, leaving an overhang of several inches on all the ends. Chill the pan in the freezer. At least 20 minutes before you are ready to whip the cream , place the large bowl and the beaters of an electric mixer in the refrigerator.
• Pour the chilled heavy whipping cream and vanilla extract into the chilled bowl and whip the cream at high speed until soft peaks form, about 4 minutes. Return the bowl to the refrigerator while proceeding with the next steps.
• In a small saucepan, combine the sugar and water. Bring to a simmer over medium heat, then cook, stirring occasionally, until the sugar is completely dissolved, 3 to 4 minutes.
• In another large mixing bowl, beat the eggs on medium speed until foamy, about 1 minute. With the mixer running, slowly add the hot sugar syrup into the eggs in a thin stream. Continue beating until the mixture is very light and fluffy and feels cool to the touch, 8 to 10 minutes.
• Gently fold the chilled whipped cream into the cooled egg-syrup mixture.
• Gently fold in the cookie crumbs and chopped almonds.
• Remove the prepared loaf pan from the freezer. Spoon the mixture into the pan. Cover securely with the overhanging plastic wrap and return to the freezer. Freeze until set, at least 8 hours, preferably overnight.
• Unwrap the top of the loaf pan. Invert onto a serving plate, lift off the pan and remove the plastic wrap. Sprinkle with the additional crushed cookies, if using, and the sliced almonds. Cut into slices and serve immediately.