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
CHOCOLATE SEMIFREDDO
This is rich, smooth, and ultra chocolaty, with great crunch from the cookie crumbs and almonds. This would make a beautiful dessert for special occasions--a chocolate lover's dream! Serve with whipped cream and chocolate curls or shavings, if desired. Store any leftovers in a freezer, wrapped in plastic wrap.
Provided by Pam Lolley
Time 13h15m
Yield 8
Number Of Ingredients 11
Steps:
- Line the bottom and sides of a 9x5-inch loaf pan with plastic wrap, allowing 4 to 5 inches to extend over all sides.
- Stir cookie crumbs and almonds together in a bowl. Set aside.
- Place chopped bittersweet and semisweet chocolate in a large bowl and set a fine wire-mesh strainer over the bowl; set aside.
- Whisk eggs, sugar, and salt together in a medium bowl until well combined.
- Heat 1/2 cup cream and water in a small saucepan over medium heat until mixture begins to simmer, 3 to 4 minutes. Slowly whisk hot cream mixture into egg mixture until completely combined. Return mixture to the saucepan and attach a candy thermometer to the pan. Cook over medium-low heat, stirring constantly with a rubber spatula and scraping the bottom of the pan, until mixture is slightly thickened and registers 160 to 165 degrees F (70 to 74 degrees C), 4 to 5 minutes. Do not let mixture simmer.
- Immediately pour into the strainer over the chocolate. Discard any solids left in the strainer. Let chocolate mixture stand for 5 minutes. Whisk until chocolate is melted and smooth; whisk in vanilla and almond extracts. Let stand until completely cool, about 15 minutes.
- Beat remaining 1 1/2 cups cream with an electric stand mixer, using the whisk attachment, on medium-high speed until soft peaks form, 1 1/2 to 2 minutes.
- Whisk 1/3 of whipped cream into chocolate mixture until completely combined. Gently fold remaining whipped cream into the chocolate mixture using a rubber spatula until incorporated and no streaks of whipped cream remain. Spoon mixture into the prepared pan and smooth evenly with a small offset spatula. Sprinkle evenly with cookie crumb mixture.
- Pull excess plastic wrap at sides tightly over cake, gently pressing down on cookie crumb mixture. Freeze, 12 to 24 hours.
- Lift semifreddo from pan, using plastic wrap as handles, and transfer to a serving plate. Let stand for 15 minutes. Cut semifreddo into 8 slices, using a serrated knife dipped in hot water and wiped dry after each slice.
Nutrition Facts : Calories 451.3 calories, Carbohydrate 29.6 g, Cholesterol 151.9 mg, Fat 35.2 g, Fiber 2.5 g, Protein 6.4 g, SaturatedFat 20 g, Sodium 142.9 mg, Sugar 23.3 g
CHOCOLATE COFFEE SEMIFREDDO (ICE CREAM)
I made this dessert for a dinner party.. it was a hit! I was actually surprised with myself that I made Semifreddo, you know ice cream at home without an ice cream maker.. I thought it was almost impossible to achieve such great texture and taste.. beautiful and versatile dessert.
Provided by Cosette Khoryati
Categories Other Snacks
Time 25m
Number Of Ingredients 9
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.
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.
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
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
CLASSIC CHOCOLATE EGG CREAM
Provided by Anton Nocito
Categories Milk/Cream Non-Alcoholic Chocolate Dessert Fourth of July Picnic Kid-Friendly Back to School Birthday Chill Party Drink Small Plates
Yield Makes 1 drink
Number Of Ingredients 3
Steps:
- Pour the milk into a very cold 12-ounce glass. Slowly pour in the seltzer, then gently add the syrup. Using a long spoon, stir well and serve.
DARK CHOCOLATE SEMIFREDDO
The texture of this airy semifreddo-an Italian ice cream-like dessert that requires no special equipment-is somewhere between frozen chocolate mousse and gelato.
Categories Bon Appétit Ice Cream Chocolate Dessert Frozen Dessert Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Combine chocolate, vanilla, and 1/4 tsp. salt in a medium heatproof bowl. Heat 1 1/2 cups cream in a small saucepan over medium until barely simmering. Pour hot cream over chocolate mixture and let sit until chocolate is melted, about 5 minutes. Whisk chocolate mixture until combined and smooth. Chill, stirring occasionally, until cold, about 1 hour.
- Beat egg whites and a pinch of salt on high speed in the bowl of a stand mixer fitted with whisk attachment until soft peaks form.
- Meanwhile, cook sugar and 1/3 cup water in a small saucepan over medium-low heat, stirring, until sugar is dissolved. Clip thermometer to the side of saucepan; increase heat to medium. Bring to a boil without stirring and cook until thermometer registers 250°F.
- Working quickly and with motor running, pour syrup into egg whites in a steady stream, avoiding whisk so syrup doesn't splatter. Beat until glossy, stiff peaks form (be careful not to overbeat).
- Using an electric mixer, beat chilled chocolate mixture until soft peaks form. Gently fold in meringue, leaving a few streaks. Scrape into a large loaf pan and cover. Freeze until solid, at least 3 hours and up to 3 days.
- Just before serving, let semifreddo sit at room temperature 15 minutes. Beat remaining 1 cup cream in a small bowl until soft peaks form. Serve scoops of semifreddo in small bowls with whipped cream.
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CHOCOLATE SEMIFREDDO - FAMILYSTYLE FOOD
From familystylefood.com
Estimated Reading Time 4 mins
- Heat oven to 350 ( 175 C) degrees. Pulse the cookies, sugar and salt in a food processor until fine crumbs form. Add the butter and pulse until the mixture is moistened and holds together when you pinch it. Press about 2 tablespoons crumbs onto the bottoms of each of four 4 x 1 ¾-inch (or use one 8-inch springform pan). Place the pans on a baking sheet and bake 5 minutes.
- Put 2 tablespoons of the sugar and ¼ cup water in a small saucepan over medium heat until the water simmers and sugar is dissolved; add the chocolate and cocoa off the heat and stir until completely smooth. Transfer to a large bowl and cool 10 minutes.
- Divide the mixture among the 4 pans (or one 8 inch pan, scrape it all in). Cover pans with plastic wrap and freeze at least 6 hours or overnight.
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