Coffee semifreddo is a great alternative to ice cream, perfect after a meal during the warmer months or as a delicious summer snack. This recipe shows you how to make it at home.
Ingredients for 6 people
Coffee: 60 ml
Sugar: 80 grams
Mascarpone: 100 grams
Egg yolks approximately 5 of 80 grams
Fresh liquid cream 350 ml
To garnish
Fresh liquid cream
Dark chocolate: 50 grams
Coffee beans
Preparation
1. Pour the coffee into a saucepan and add the sugar. Stirring, bring to a boil, keeping an eye on the temperature. Meanwhile, transfer the egg yolks to the bowl of a stand mixer.
2. Turn on the mixer at low speed. Only when the coffee syrup has almost reached a temperature of 121°C and the egg yolks are frothy, pour in the coffee and continue beating, increasing the speed until the mixture has cooled and becomes stiff.
3. Now, whip the fresh cream until it's just semi-whipped, not stiff. Then add the mascarpone and mix with a spatula, using circular motions from the bottom up to avoid deflating it. Then add the coffee mixture and mix again, always from the bottom up.
4. Once the mixture is smooth, transfer it to a piping bag and fill the glasses, making 6 semifreddos with this amount. Freeze the glasses for at least 5 hours. Remove them at least 10 minutes before serving.
5. Whip some fresh cream and transfer it to a pastry bag, setting it aside for a moment. Melt the dark chocolate in a bain-marie, making sure the water in the saucepan doesn't come into contact with the chocolate. Once melted, let it cool slightly and use it to garnish the glasses.
6. Decorate with a dollop of whipped cream, a coffee bean and serve the semifreddo.
The council
To add a crunchy note, crumble some dry chocolate biscuits or chopped pistachios on each glass.
Note: For a perfect coffee semifreddo, use Caffè Negro blends!
