Cream With Coffee And Chocolate Eggless Semifreddo Recipes
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
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.
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