Homemade Coffee Semifreddo
A silky smooth coffee flavoured dessert, half way in texture between an ice cream and a mousse
Equipment
- 1 Stick blender wt whisk or hand whisk
Ingredients
- 5 yolks Egg
- 150 grams Sugar (Caster or superfine)
- 400 ml Double cream
- 70 ml Espresso (Or strong, fresh coffee)
Instructions
Prep
- Separate egg yolks from the whites and place to the side in a large bowl. Cover and refrigerate the whites to use in a meringue or mousse
- Line a 1lt capacity, rectangular or square, resealable, freezer-safe container (See recipe notes)
- Weigh/ measure all the other ingredients
To Make
- Make the espresso and put to one side
- Place a heatproof bowl over a pan of simmering water (making sure the bowl does not touch the water) and vigorously whisk the egg yolks, sugar and a teaspoon or two of water. In 4 or 5 minutes, the mixture should have at least doubled in size and got much paler. Take off the heat and whisk for 2-3 more minutes
- In a separate bowl, whisk the cream until you can withdraw the whisk and leave you with a soft, falling peak
- Using a spatula or a large spoon, gently fold the egg mixture into the cream mixture. Combine well but be careful you don't knock out all of the air you've just whisked into both mixtures. Take your time
- Add your coffee and mix carefully
- Scrape your mixture into your pre prepared, lined container and freeze until firm, this should take around 6 hours or preferably overnight. Remove from the freezer after 1 hour and mix gently with a spatula or a spoon to ensure the coffee is well blended. Check after 1 further hour and mix again but only if needed
To Serve
- Remove from the freezer 5-10 minutes before you wish to serve (depending on your ambient temperature) Run a knife between the edges of the paper liner and the container, place a plate or board on top and turn the whole thing upside down. Peel back the paper and slice the semifreddo into the desired size and serve. Alternatively, scoop the semifreddo out as you would with ice cream, if you're planning to do this there is no need to line your container
Notes
- To line your container, turn it upside down and lay the baking paper over it. Cut the paper so it's very slightly bigger than the container. From each corner of the paper cut diagonally towards the centre, make the cut roughly the same length as the height of the pan. Use the cuts to neatly push the baking paper into the corners and bottom edges of the pan
- You may wish to serve semifreddo on a chilled plate or dish. Because of its texture it will soften quicker than ice cream and if presentation is important to you this will help it hold its shape longer
Nutrition
Calories: 390kcal
Tried this recipe?Let us know how it was!