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.

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.

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.

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:

• 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.

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:

• 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.