Semifreddo - Half cold

Coffee Semifreddo 

For 6 cups

Ingredients:

Coffee 60ml

Yolks 5

Sugar 50 gr

Heavy Cream 350ml

Mascarpone 100g

For decoration:

Cocoa 

Dark chocolate 

Instructions:

• Grab a small pot and add coffee and sugar. Bring to a boil while mixing the 2 ingredients

• In the meantime, beat the eggs until they get creamy

• When the coffee and sugar mixture is hot, add it to the yolks while continuing to mix

• Whip the cream until half stiff  

• Add the mascarpone to the cream with circular movements from the bottom to the top

• When coffee, sugar and yolks are cold, add them to the cream and keep mixing with the same motion

• Divide the cream in 6 bowls and let them rest 5 hours in the refrigerator 

• Take them out 10 minutes before serving the dessert

• Decorate with cocoa and chocolate flakes

Kids (or not ;) version, lighter and with chocolate 

For 6 cups

Ingredients:

Dark chocolate 150gr

Yolks 6 

Sugar 75gr

Water 40ml

Heavy Cream 375ml

Instruction: 

• Cut, and melt down the chocolate over low heat

• In the meantime, add sugar and water in a small pot. Bring to a boil while mixing them

• While waiting, beat the eggs until they get creamy

• When sugar and water mixture is hot, add it slowly to the yolks and beat together 

• Same process for adding the chocolate  

• Whip the cream until stiff 

• Add the cream to the rest with circular movements from the bottom to the top

• Transfer everything to 6 small bowls 

• Let them rest for 12 hours in the freezer 

• When it’s time to serve, decorate with chocolate flakes.