Coffee. Semifreddo. Chocolate. Is there really much more to add?
I guess there probably is. But not much – I’ll keep it short and sweet. Fact is, if you love coffee, adore chocolate, and you’re into a bit of Italian – semifreddo, that is – you’ve come to the right place.
Don’t know what a semifreddo is? Well, a semi-frozen, kind of fluffy mousse-like ice cream that is, frankly, better than ice cream. If you haven’t tried it yet, you really are missing out.
And, it’s so darn simple to make – no cooking over the stove, no ice cream machine – just combine the ingredients and shove it in the freezer to harden. What could be easier?
Thanks to BBC Good Food.com for the great recipe. It was magnificent in its own right, but I made it even better by pairing it with a home-made Bailey’s Caramel Sauce (use this recipe and simply add one tablespoon of Bailey’s Irish Creme at the end instead of vanilla essence).
I guarantee this dessert will have your guests raving. To say it went down well in my household is an understatement. Enjoy!
- 300ml (10.1 fl oz) heavy cream
- 1 tablespoon good quality instant coffee
- 1 tablespoon coffee liqueur or brandy (I used Bailey's Irish Cream)
- 4 large eggs, separated
- 100g (3.5 oz) golden caster sugar
- 100g (3.5 oz) pack honeycomb Toblerone, finely chopped (I used Crunchie bars)
- Dark chocolate curls, to decorate (I used crumbled Flake bars)
- Oil and line a 1-litre (1 liquid quart) loaf tin (I needed a slightly bigger tin as mine made a bit more than a litre) with two layers of cling film - make sure there is enough overhang so that you can lift out the semifreddo once it's frozen).
- Whisk or beat the cream until it just holds its shape (it should be soft, not stiff). Put aside.
- Put the coffee, liqueur or brandy, egg yolks and sugar in a bowl and stir to dissolve the coffee (depending on the size of the coffee granules, this can take a few minutes). Once dissolved, whisk until thick and the mixture leaves a trail. Put aside.
- In a large bowl, beat the egg whites until stiff.
- Fold the cream into the coffee mixture first, then carefully fold in the whites until just combined. Fold through the Toblerone (or other chocolate).
- Pour the mixture into the loaf tin. Lightly cover the surface with cling film, followed by a couple of layers of foil and store in the freezer to harden.*
- When ready to serve** unwrap the semifreddo and turn onto a platter (it helps to loosen the semifreddo out of the tin first by pulling on the cling film overhang). Strip off the cling film, top with chocolate curls and serve immediately, either as is, or with Bailey's Caramel Sauce (see link above recipe).
**Be aware that as soon as the semifreddo is out of the freezer it starts melting pretty quickly, so don't take out of the freezer until right on serving time.
Food Photography Info: Canon 550D (EOS Rebel T2i); Sigma 30mm 1.4 DC ‘Art’ lens / Natural lighting