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
MOCHA SEMIFREDDO
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
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
MY NUTTY SEMIFREDDO
I found this recipe quite some time ago and have turned it into my own. It is utterly delicious. I tend to eat it while it is still a little runny; if you want a firmer texture, freeze overnight. Put in a fancy glass for a great dessert.
Provided by Tatiana
Categories World Cuisine Recipes European Italian
Time 5h53m
Yield 8
Number Of Ingredients 6
Steps:
- Lightly grease a baking sheet with oil. Line a 10-inch springform tin with plastic wrap.
- Combine 1 cup sugar and water in a small saucepan over medium-low heat. Cook, without stirring, until sugar dissolves and syrup starts to bubble and turn golden brown, about 8 minutes. Stir in hazelnuts. Remove from heat and pour evenly onto the oiled baking sheet. Let praline cool until solid, about 15 minutes.
- Place half of the hazelnut praline in a food processor; blend into a fine powder. Pour into a bowl. Blend remaining praline into coarse chunks.
- Beat heavy cream in large bowl with an electric mixer on medium speed until firm peaks form.
- Combine egg yolks and remaining 1 cup sugar in another bowl; beat with the electric mixer on medium speed until smooth and pale, 3 to 5 minutes. Fold into whipped cream.
- Beat egg whites in another bowl with an electric mixer on medium speed until stiff peaks form. Fold into the whipped cream and egg yolk mixture. Fold in hazelnut powder and hazelnuts chunks. Spoon into the prepared springform tin; cover with plastic wrap.
- Freeze until semifreddo hold its shape, about 1 hour. Stir well. Return to freezer and freeze, stirring every hour, until firm, 4 to 5 hours more.
Nutrition Facts : Calories 887.7 calories, Carbohydrate 61.9 g, Cholesterol 287.9 mg, Fat 68.1 g, Fiber 5.5 g, Protein 16.3 g, SaturatedFat 21.4 g, Sodium 99.2 mg, Sugar 52.9 g
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