Coffee Semi-Freddo

32013
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  • Yield: 12 servings
  • Prep: 25 mins
  • Cook: 15 mins

Once you've made this a regular part of your dessert repertoire, experiment with flavored coffees, such as hazelnut or amaretto.

Ingredients

5-- egg yolks
1cup sugar, divided
2/3cup brewed espresso or very strong coffee
2-- egg whites
1/4teaspoon salt
1/2teaspoon cream of tartar
1cup heavy or whipping cream
1teaspoon vanilla extract

Instructions

  1. Line two 9-by-5-inch loaf pans with plastic wrap so excess hangs well over pans' sides. Set aside.
  2. Pour water to a depth of 2-inches in a medium saucepan and bring to a boil over high heat. Whisk egg yolks and 1/2 cup sugar until light and foamy in heat-safe mixing bowl that will fit securely over the saucepan. Set the bowl over pan, add espresso or coffee, and beat with a mixer at medium speed until thick and tripled in volume, about 10 minutes, scraping down the sides of the bowl occasionally. Remove bowl (be careful of escaping steam) and cool mixture for 15 minutes.
  3. Clean and dry beaters. Beat egg whites and salt in second bowl at high speed until foamy. Beat in cream of tartar, then beat in remaining 1/2 cup sugar in a steady, thin stream. Set bowl over simmering water and continue beating at medium speed until thick and hot, about 3 minutes. Set aside to cool for 10 minutes.
  4. Clean and dry beaters again. Whip cream and vanilla in a medium bowl with a mixer at high speed until doubled in volume.
  5. Fold egg-white mixture into egg-yolk mixture, then gently fold in whipped cream. Pour and spread into prepared pans. Cover with plastic wrap and place in freezer at least 12 hours or up to 3 days. To unmold, remove top plastic wrap, place loaf pan over serving platter, and wiggle semi-freddo free with pieces of plastic wrap hanging over sides. Slice with a sharp knife.

Recipe by Bruce Weinstein and Mark Scarbrough

Nutritional Info *per serving

  • Calories 160
  • Glycemic Load 11.42
  • Fat 9g
  • Saturated Fat 5g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 3g
  • Cholesterol 105mg
  • Sodium 70mg
  • Potassium 70mg
  • Carbohydrate 18g
  • Fiber 0g
  • Sugars 17g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 2%
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