Coffee Semifreddo Food

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.

CHOCOLATE COFFEE SEMIFREDDO (ICE CREAM)

Steps:

• 1. -Line a loaf tin with clingfilm. -Chop the chocolate bar into small-medium size chunks, set aside. -Put the coffee, liqueur, egg, egg yolks and sugar in a heat proof bowl and mix to dissolve. -Beat the mixture over a saucepan of gently simmering water, until it is pale and thick. (I use a whisk for this, but you can use a hand-held electric whisk)
• 2. -In a bowl, whip the double cream until thick. -Gently fold in the egg and sugar mixture. -Add the chopped chocolate bar to the mixture. -Pour into the prepared loaf tin, and cover carefully with clingfilm before putting it in the freezer for at least 2-3 hours (I always make it the night before)
• 3. -When ready to serve, turn out the semifreddo on to a suitably sized CHILLED plate. (better to put the plate in the freezer for few minutes or else the semifreddo will start melting the minute it hits the plate) -Decorate with cocoa powder, chocolate shavings, nuts, chocolate chunks, coffee beans etc. whatever you like.

CREAM WITH COFFEE AND CHOCOLATE (EGGLESS SEMIFREDDO)

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.

MOCHA SEMIFREDDO

Steps:

• On the bottom of a 9-inch springform pan, center a piece of waxed paper slightly larger than the bottom (so it sticks out a bit). Assemble pan, keeping paper in place. Spray side of pan with nonstick spray; line with one long strip of waxed paper. Set aside.
• In a large heatproof bowl set over (not in) a saucepan of simmering water, combine 3/4 cup sugar with egg yolks and espresso powder. Whisking constantly, cook mixture until pale, thickened, and nearly doubled in volume, about 5 minutes. Remove from heat; set aside to cool, about 10 minutes.
• In a large bowl, using an electric mixer, beat cream with remaining 1/4 cup sugar until stiff peaks form. Whisk 1/3 whipped cream into cooled egg-yolk mixture; with a rubber spatula, fold in remaining whipped cream. Transfer mixture to prepared springform pan. Freeze until firm, at least 3 hours and up to 1 week.
• Using a thin metal spatula, loosen semifreddo from paper, and carefully slide from pan to a chilled serving platter. Return to freezer until ready to serve. Just before serving, garnish with chocolate shavings and espresso beans.

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.

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!

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!

COFFEE AND FUDGE SEMIFREDDO

Steps:

• Line a loaf pan (9-by-5-inch works best) with plastic wrap, letting the edges hang over and allowing enough extra plastic to wrap the semifreddo.
• In a large bowl, combine the instant coffee, coffee extract, vanilla and 1 pint of the heavy cream. Use an electric mixer to whip until medium to firm peaks form. Use a spatula to gently fold in the condensed milk. Transfer half of the mixture to the prepared loaf pan and freeze until just beginning to set, about 20 minutes.
• Microwave 1/2 cup of the hot fudge with the remaining 1 tablespoon heavy cream in a microwave-safe bowl for 20 to 25 seconds, just to loosen it slightly. Spoon it lengthwise down the center of the pan, from end to end.
• Transfer the remaining cream mixture to the loaf pan on top of the fudge. Use a butter knife to make swirls going through the mixture. (This will move the fudge throughout the mixture.) Wrap with plastic wrap and place in the freezer for 6 hours.
• Before serving, let stand at room temperature for 5 minutes.
• Meanwhile heat the remaining 1/4 cup fudge. Unwrap the plastic, invert onto a serving plate and remove the plastic entirely. Drizzle with the hot fudge and sprinkle with the chopped espresso beans. Slice and serve immediately.

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.

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.