Coffee And Doughnuts Cappuccino Semifreddo With Cinnamon Sugar Doughnuts Recipes

CINNAMON SEMIFREDDO WITH FIGS

Steps:

• In the bowl of a stand mixer fitted with whisk attachment, beat cream on high speed until medium stiff peaks form, 4-5 minutes. Store in the refrigerator until ready to use. Bloom the gelatin by mixing with cold water, then resting to thicken, 4-5 minutes. In a small saucepan clipped with a candy thermometer, add the honey and sugar. Turn heat to low and slowly simmer the mixture until liquid reaches 238 F (called "soft-ball stage"), 10-12 minutes.
• In the bowl of a stand mixer fitted with a whisk attachment, beat the egg yolks in stages. Start by mixing on high speed until egg yolks are light and lemon-colored, 4-5 minutes. Meanwhile, prepare the figs. Cut the figs in half. Toss in a bowl with lemon juice, bourbon, honey, a pinch of salt, and olive oil. Allow figs to macerate for at least 10-15 minutes, stirring halfway through.
• After 4-5 minutes, when the egg yolks are light yellow, turn off the mixer. Mixture will still be thin and liquid as it drips off the whisk. Add cinnamon and salt. Beat on high speed, 2-3 minutes. Turn off mixer, scrape down sides of the bowl, and continue mixing on medium speed until pale in color, 1-2 minutes. Turn off mixer. Mixture should now fall from the whisk in smooth ribbons.
• When the honey sugar mixture has reached the soft-ball stage (238 F), remove from heat; carefully unclip and set aside the thermometer. Turn the mixer to low speed. Slowly add the honey-sugar mixture, streaming it in the space between the side of the bowl and the whisk, so it mixes evenly without splashing. When all of the honey-sugar mixture has been added, turn the speed to medium-high. Meanwhile, add the bloomed gelatin to the warm empty saucepan that contained the honey-sugar mixture, and stir to deglaze any residual honey-sugar. Turn the speed to low, and stream the gelatin into the mixer. Turn speed to high and continue mixing until the egg yolk mixture is thick, pale, and tripled in volume, 4-5 minutes.
• Fold the whipped cream into the egg yolk mixture in stages to gently incorporate. Use a rubber spatula to add ⅙ of the whipped cream to the egg yolks; briefly stir it before gradually folding it into the yolks to incorporate. Repeat with ⅓ of the remaining whipped cream, then ½, continuing the process of stirring and folding until all of the whipped cream has been added and thoroughly combined.
• Place 6 ramekins on a rimmed baking sheet for easy handling. Evenly divide the semifreddo among the ramekins, first filling each one halfway, then filling them the rest of the way; this helps with even distribution. Place in the freezer for 1½-2 hours, and up to overnight. (Cover with plastic wrap if you have any strong odors in your freezer.)
• 30 minutes before serving, remove semifreddo from the freezer to soften slightly. Finish each ramekin with 2 tablespoons of sour cream, spread evenly across the top. Garnish with two fig halves, a spoonful of the macerated juices, and a sprinkle of flaky salt. Serve.

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.

RAISED CAPPUCCINO DOUGHNUTS WITH ESPRESSO CREAM FILLING

Steps:

• For topping:
• Blend sugar,cocoa powder, and cinnamon in small bowl.
• For filling:
• Whisk sugar, flour, and espresso powder in heavy medium saucepan to blend. Gradually add milk, whisking until smooth. Whisk in yolks and salt. Add butter. Cook over medium-high heat until pastry cream thickens and boils, whisking constantly, about 6 minutes. Whisk in vanilla. Transfer to small bowl. Press plastic wrap directly onto surface of filling. Chill until cold, at least 4 hours and up to 2 days.
• For doughnuts:
• Combine yeast and 1/4 teaspoon sugar in large bowl of heavy-duty mixer. Pour warm milk over and stir to blend. Let stand until yeast dissolves and mixture bubbles, about 10 minutes.
• Meanwhile, whisk flour, cinnamon, salt, and 1/4 cup sugar in medium bowl to blend. Whisk butter and eggs in another medium bowl to blend.
• Butter large bowl. Using dough-hook attachment, beat butter-egg mixture into yeast mixture on medium-low speed until well blended, stopping occasionally to scrape down sides of bowl, about 4 minutes. Beat in flour mixture by 1/4 cupfuls, then beat dough until smooth and beginning to pull away from sides of bowl, about 5 minutes. Scrape dough from hook into bowl. Let dough rest 5 minutes. Scrape dough into buttered bowl (dough will be sticky). Turn dough to coat with butter. Cover bowl with plastic wrap and refrigerate dough overnight. Sprinkle 2 baking sheets lightly with flour. Gently press dough to deflate. Roll out chilled dough on lightly floured surface to 1/3-inch thickness. Using 2 3/4- to 3-inch-diameter round cutter, cut out dough rounds. Transfer rounds to floured sheets, spacing 2 inches apart. Gather dough scraps. Roll out to 1/3-inch thickness; cut out more rounds. Repeat until all dough is used. Cover dough rounds on sheets with towels. Let rise in draft-free area until doubled in volume, about 1 hour.
• Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 360°F to 370°F. Fry 3 dough rounds at a time until golden brown, adjusting heat to maintain temperature, about 1 1/2 minutes per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Dip both sides of warm doughnuts into topping. Transfer to rack and cool completely.
• Spoon filling into pastry bag fitted with 1/4-inch plain round tip. Push blade of small sharp knife into side of 1 doughnut about 3/4 of the way to opposite side; remove knife. Insert tip of pastry bag into slit and press in filling until center of doughnut bulges. Return doughnut to rack. Repeat with remaining doughnuts. (Doughnuts can be filled up to 2 hours before serving.Let stand at room temperature.)

"COFFEE AND DOUGHNUTS"

Steps:

• Make the doughnuts: The day before you want to serve the doughnuts mix 1 1/2 tablespoons yeast with warm water. When mixture foams, put 4 cups flour and the yeast mixture into the bowl of a large mixer. Using a dough hook, mix and knead until thoroughly incorporated. Cover and refrigerate overnight.
• The next day, mix remaining yeast with warm milk. Place remaining 4 cups flour, salt and sugar in large mixing bowl. When yeast foams, add yeast mixture, yolks and melted butter to dry ingredients, mixing until incorporated. Let mixture rest for 1 hour.
• Combine the two doughs in a mixer, using a dough hook, until completely incorporated. This may take 5-10 minutes on a low speed.
• Roll dough to desired thickness and cut into desired shape for doughnuts. Cover dough pieces with a damp towel and let rest at least 30 minutes in the refrigerator. Uncover and let rise in a warm place. Fry in 325°F oil until golden. Drain on paper towels and roll in a mixture of cinnamon and sugar. Serve immediately. Makes about 3 dozen 2-inch doughnuts.
• Semifreddo: Beat egg yolks, vanilla bean and 1/2 cup plus 2 tablespoons sugar until mixture is of a consistency where it forms a ribbon. Add espresso extract and incorporate well. Transfer mixture to a larger bowl and place over ice.
• Meanwhile, whip cream with half the remaining sugar, fold into yolk mixture. Beat egg whites with remaining sugar until stiff peaks form; fold into yolk/cream mixture and incorporate well.
• Pipe mixture into cups and freeze for 50 minutes (if you freeze it longer, remove from freezer half an hour before serving.) Top with steamed milk or whipped cream and serve with doughnuts.

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.