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 SEMIFREDDO
Semifreddo is a classic Italian dessert (semifreddo al caffè) that is as beautiful to look at as it tastes. You can skip the nuts for a nut-free version. Serve the semifreddo with whipped cream, cocoa powder or grated chocolate, and cookie crumbs.
Provided by Deborah Lo Scalzo
Categories World Cuisine Recipes European Italian
Time 5h30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 578.9 calories, Carbohydrate 24.4 g, Cholesterol 409 mg, Fat 51.9 g, Fiber 0.2 g, Protein 7.3 g, SaturatedFat 28.9 g, Sodium 58 mg, Sugar 21 g
SALTED-CARAMEL SEMIFREDDO WITH HOT FUDGE
Provided by Adeena Sussman
Categories Chocolate Dessert Low Fat Frozen Dessert Summer Self Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- In a bowl, beat whipping cream until soft peaks form, 2 to 3 minutes. In a second bowl, beat egg whites, adding sugar 1 tablespoon at a time, until fluffy and glossy, 3 to 4 minutes. In a microwave-safe bowl, stir together caramel sauce and salt; nuke until warm, 15 to 30 seconds. Gently fold whipped cream and caramel sauce into egg-white mixture; cover and freeze until solid, 4 to 6 hours. In a small saucepan over low heat, heat half-and-half, chocolate and corn syrup, stirring, until smooth and viscous, 2 to 3 minutes. Divide semifreddo and hot fudge among 6 bowls.
CREAM WITH COFFEE AND CHOCOLATE (EGGLESS SEMIFREDDO)
Delicately elegant, similar to a real semifreddo but quickly and easily made. Eggless for those not liking to use uncooked fresh eggs in a cold dessert. (That would be me!) Flavor with rum, Amaretto, or your personal choice. The Italians like semifreddo desserts cold, not frozen because the flavor is more apparent. This dessert comes from the elegant Caffe Greco in Rome and was in my files of "Olde" recipes!
Provided by Jezski
Categories Frozen Desserts
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Pour cream into a bowl and beat with a whisk or an egg beater, adding coffee, cocoa, and sugar while beating, until cream is softly peaked but not stiff.
- With a tablespoon stir in rum.
- Refrigerate or freeze until ready to serve. If frozen, let it soften a little before serving.
Nutrition Facts : Calories 361.2, Fat 22.5, SaturatedFat 13.7, Cholesterol 81.5, Sodium 23.8, Carbohydrate 31, Fiber 1, Sugar 25.2, Protein 2.5
CHOCOLATE SEMIFREDDO
I got this recipe from a cooking class which was dedicated to deserts. The host chef was Berny Osoria of Otto Ristorante
Provided by Coasty
Categories Frozen Desserts
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- To make the base for the semifreddo, melt the dark chocolate, cool slightly.
- Pulse the cornflakes and the melted chocolate until combined.
- Spread thinly over the base of 8 flan tins lined with cling wrap.
- Place in fridge for at least 1 hour.
- Melt the milk chocolate and put aside.
- Put egg yolks, Frangelica and 40g sugar in a bowl and place the bowl over a pot of boiling water then whisk until the mixture is light, thick and forms a slowly dissovling ribbon when the whisk is lifted.
- Set aside and cool. Then add the melted milk chocolate.
- While the egg yolk mixture is cooling, whisk egg whites until foamy.
- Slowly add the 75g sugar until they form a stiff meringue.
- Fold the meringue into the cooled chocolate egg mixture.
- Fold in the whipped cream until well incorporated.
- Pour the mixture into the 8 flan tins and freeze for 2-3 hours.
- To unmold lift out using the cling wrap.
Nutrition Facts : Calories 422, Fat 29, SaturatedFat 16.2, Cholesterol 183.3, Sodium 100.4, Carbohydrate 40.1, Fiber 3.9, Sugar 26.7, Protein 7.7
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