Coffee Semifreddo Recipes

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COFFEE SEMIFREDDO



Coffee semifreddo image

This elegant dessert is easy to slice straight from the freezer

Provided by Sara Buenfeld

Categories     Dessert, Dinner

Time 20m

Number Of Ingredients 7

1 tbsp instant coffee
1 tbsp Tia Maria or brandy
4 large eggs , separated
100g golden caster sugar
300ml pot double cream
100g/4oz pack honeycomb Toblerone , finely chopped
dark chocolate curls, to decorate

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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



Coffee Semifreddo image

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

¼ cup strong brewed coffee
6 ½ tablespoons white sugar
5 egg yolks
3 ½ ounces mascarpone cheese
1 ½ cups heavy cream
2 tablespoons crushed candied walnuts, or to taste

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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

COFFEE AND FUDGE SEMIFREDDO



Coffee and Fudge Semifreddo image

Provided by Katie Lee Biegel

Categories     dessert

Time 6h35m

Yield 8 servings

Number Of Ingredients 7

2 tablespoons instant coffee (I use decaf)
1 teaspoon coffee extract
1 teaspoon vanilla extract
1 pint plus 1 tablespoon heavy cream
One 14-ounce can sweetened condensed milk
3/4 cup jarred hot fudge
2 tablespoons chopped chocolate-covered espresso beans

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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.

CHOCOLATE COFFEE SEMIFREDDO (ICE CREAM)



Chocolate Coffee Semifreddo (Ice Cream) image

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

1 egg
4 egg yolks
1/2 c sugar
1 1/4 c double cream
1 Tbsp instant coffee powder
1 Tbsp coffee liqueur, chocolate liqueur, brandy, rum etc. (alcohol of your choice, optional)
1 chocolate bar of your choice (snicker's, mars, toblerone etc.)
1 Tbsp cocoa powder (to decorate, optional)
dark chocolate curls (to decorate, optional)

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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.

MOCHA SEMIFREDDO



Mocha Semifreddo image

This is a real treat for coffee and chocolate lovers. And it takes less than half an hour to make.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 25m

Number Of Ingredients 7

Nonstick cooking spray
1 cup sugar
6 large egg yolks
1 tablespoon instant espresso powder
2 1/2 cups heavy cream
1/2 ounce semisweet chocolate, shaved with a vegetable peeler
1/4 cup chocolate-covered espresso beans

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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.

Nutrition Facts : Calories 418 g, Fat 32 g, Protein 4 g

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