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
MOCHA SEMIFREDDO WITH HOT MILK FOAM
Dinner guests will do a double take when they see these desserts, which resemble cappuccinos. Coffee shops offer popular drinks in hot and cold renditions; this clever dessert combines both in one with a cloud of steamed, frothy milk atop mocha semifreddo, a light and airy ice cream-like frozen treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h15m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Make the semifreddo: Heatmilk and 1/4 cup sugar in a mediumsaucepan over mediumheat until it just begins to boil.Meanwhile, whisk 1/4 cup sugarwith the egg yolks in a bowl.
- Slowly pour hot milk mixtureinto yolk mixture, whisking constantly.Return entire mixtureto saucepan, and heat until mixtureis thick and coats the backof a spoon, about 3 minutes.
- Remove from heat, and addchocolate. Whisk until melted.Strain mixture into a bowl, andlet cool completely.
- Whisk cream in a large bowluntil soft peaks form. Whisk incoffee extract.
- Whisk egg whites with a mixeron medium-high speed, graduallyadding the remaining1/2 cup sugar, until medium stiffpeaks form, about 5 minutes.
- Working quickly, fold chocolatemixture into whipped cream, and then fold in the eggwhites. Transfer semifreddointo twelve 6-ounce cups, fillingeach about three-quarters full.Freeze for at least 4 hours.
- Just before serving, make thehot milk foam: Froth milk usingan electric frother, or transfer toa glass jar, seal, and shake vigorouslyfor 30 seconds. Warmfrothed milk in the microwave.Spoon dollops of foam onto eachsemifreddo, and dust with cocoa.
MOCHA SEMIFREDDO
A massively underrated summer dessert, semifreddo has a rich taste, and you get what's basically an airy, custard-style ice cream without having to use a machine. However, it all comes at a cost. The classic procedure is a little bothersome, since you need to make three separate components - a zabaione, a meringue, and whipped cream - so, I decided to simply use the eggs whole, and make a 'zabaringue.' I knew I wouldn't get as much volume, but I didn't care.
Provided by Chef John
Categories Desserts Frozen Dessert Recipes
Time 8h18m
Yield 2
Number Of Ingredients 9
Steps:
- Whisk eggs, sugar, coffee-flavored liqueur, instant coffee, and 1 teaspoon cocoa powder together in a metal bowl.
- Place bowl over low heat on the stove (holding bowl with a dishtowel) and continue whisking until mixture thickens, 4 to 6 minutes. Whisk continually to prevent eggs from scrambling. Remove bowl from heat and let mixture cool completely. (You can set the bowl on ice water to speed this up.)
- Whisk ice-cold heavy cream and sugar together in a chilled bowl until stiff peaks form, 3 to 4 minutes. Add cooled egg-coffee mixture to the whipped cream. Stir with a spatula until just combined.
- Transfer mixture to serving cups. Wrap cups in plastic wrap and freeze until firm, 8 hours or overnight. Garnish with whipped cream and a dusting of cocoa powder.
Nutrition Facts : Calories 279.3 calories, Carbohydrate 24.4 g, Cholesterol 227.1 mg, Fat 16.3 g, Fiber 0.5 g, Protein 7.3 g, SaturatedFat 8.6 g, Sodium 83 mg, Sugar 22.2 g
SEMIFREDDO
Provided by Food Network
Categories dessert
Time 12h25m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- In a mixer with a whisk attachment, whisk the cream into medium peaks. Add 1 cup of the sugar to the cream and continue to whisk until stiff peaks form. Turn the cream out into a large bowl. Clean the bowl and whisk attachment. Add the egg yolks and the remaining 1 cup sugar. Whisk until the yolks are pale yellow and tripled in volume. Add the yolks to the whipped cream. Add the almond or vanilla extract and begin to fold the yolks into the cream. Add the pistachios and turn the mixture out into a glass serving dish. Freeze overnight. To serve: Cut the semifreddo into desired size pieces. Place individual pieces in a serving bowl and top with berries and chocolate sauce. Garnish with powdered sugar and a sprig of mint.
MOCHA SEMIFREDDO
Make and share this Mocha Semifreddo recipe from Food.com.
Provided by gregory schulte
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- spray 9X5X3 metal loaf pan with cooking spray.
- line the pan with plastic wrap with excess over the sides.
- finely grind the cookies in a food processor.
- add the melted butter and process until crumbs are moistened and press into bottom of loaf pan, refridgerate.
- set a double boiler or sauce pan up with water and heat to a simmer.
- whisk 1/2 cup of sugar, egg yolks, espresso, marsals and salt into a large metal bowl or the top of a double boiler.
- set bowl over simmering water.
- whisk egg mixture until thick and reaches a temp of 160.
- set custard in a bowl of ice to cool completely.
- beat cream and remaining sugar in another bowl till soft peaks form.
- fold whipped cream into custard.
- spoon into crust and freeze at least 8 hours and up to 3 days.
- invert onto platter and cut into 1" slices.
- time does not include chill.
Nutrition Facts : Calories 323.1, Fat 21.1, SaturatedFat 11.7, Cholesterol 313.7, Sodium 61.9, Carbohydrate 28.8, Fiber 0.1, Sugar 22.5, Protein 4.9
ICED MOCHA
Combine the richness of chocolate milk with a hit of espresso and a whipped cream topping to make a moreish iced mocha - it's like a dessert in a glass
Provided by Miriam Nice
Categories Drink
Time 15m
Number Of Ingredients 6
Steps:
- Pour 50ml of the milk into a small pan and add the chocolate buttons. Mix well until melted, then leave to cool.
- Half-fill a large, tall glass with ice, then pour in the cooled chocolate milk and the remaining 100ml milk and stir to combine.
- Top up with more ice, then slowly pour in the espresso. Finish with a dollop of whipped cream and a dusting of cocoa powder or cinnamon - or both, if you like.
Nutrition Facts : Calories 233 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.23 milligram of sodium
CAPPUCCINO SEMIFREDDO WITH MOCHA SAUCE (SEMIFREDDO AL CAPPUCCINO
A fantastic, make ahead, "ice cream like" dessert! Very rich, but not too sweet. A good recipe for those times when you want an impressive dessert. This recipe comes from "La Dolce Vita" by Michele Scicolone Prep time does not include 8 hour minium freezing time. Cook time is for the sauce.
Provided by Dee514
Categories Sauces
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 256, Fat 21.1, SaturatedFat 12.3, Cholesterol 143.9, Sodium 49.8, Carbohydrate 16.6, Fiber 2.4, Sugar 11.4, Protein 5.6
MOCHA CAKE WITH MALTED SEMIFREDDO
Steps:
- Make cake:
- Preheat oven to 350°F. Oil a 15- by 10- by 1-inch baking pan and line bottom lengthwise with a large piece of wax paper, allowing a 2-inch overhang on each end.
- Stir together espresso powder and hot water in a heavy saucepan until coffee is dissolved. Add chocolate and melt over low heat, stirring, until smooth. Remove from heat and cool to room temperature.
- Beat together yolks, 1/3 cup sugar, and 1/8 teaspoon salt in a large bowl with a handheld electric mixer at moderately high speed until thick and pale, 5 to 7 minutes. Beat in melted chocolate.
- Beat whites with remaining 1/8 teaspoon salt in another large bowl with cleaned beaters until they just hold soft peaks. Gradually add remaining 1/3 cup sugar and beat until whites just hold stiff peaks. Stir one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.
- Spread batter evenly in baking pan and bake in middle of oven until puffed and top is dry to the touch and springs back when gently pressed, 12 to 14 minutes. Cover cake with 2 layers of dampened paper towels and let stand in pan on a rack 3 minutes, then remove towels and cool completely. Loosen edges with a sharp knife.
- Sift cocoa powder evenly over top of cake and overlap 2 layers of wax paper lengthwise over cake. Invert a baking sheet over cake, then invert cake onto it, gently peeling off wax paper now on top.
- Lightly oil loaf pan and line with 2 (24-inch-long) crisscrossed sheets of plastic wrap, letting excess hang over all sides. Using outside of loaf pan as a stencil, cut a rectangle from cake to line bottom of pan. Cut another rectangle for top of cake. Cut 2 pieces of cake to line long sides of pan, then 2 more for short sides. Fit all cake pieces (except top piece) into pan, cocoa sides against pan, pressing gently to help adhere. Wrap top piece of cake in plastic wrap and cover cake in pan with plastic-wrap overhang, then freeze cake while making semifreddo.
- Make semifreddo:
- Beat together eggs and brown sugar in a metal bowl set over a saucepan of simmering water with electric mixer at medium speed until mixture registers 160°F on an instant-read thermometer, 6 to 8 minutes. Remove bowl from heat and chill mixture until cool, about 10 minutes.
- Mix together cream, vanilla, and malted milk powder in a separate bowl at low speed with electric mixer until powder is dissolved, then increase speed to moderately high and beat until it just holds soft peaks. Stir one third of cream into egg mixture to lighten, then fold in remaining cream gently but thoroughly.
- Assemble cake:
- Spoon semifreddo into cake-lined pan, spreading evenly and smoothing top, and cover with top piece of cake. Freeze, covered with plastic-wrap overhang, until firm, at least 8 hours.
- Before serving, let cake stand at room temperature 5 minutes. Unwrap plastic and invert cake onto a long platter, using plastic wrap to help pull cake from pan. Sift cocoa evenly over top to garnish, then top with chocolate curls and cut into 1/2-inch-thick slices. Serve immediately.
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