Coffee Semifreddo recipe
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- ¼ cup strong brewed coffee 6 ½ tablespoons white sugar 5 egg yolks 3 ½ ounces mascarpone cheese 1 ½ cups heavy cream 2 tablespoons crushed candied walnuts, or to taste
Nutrition Info
- 578.9 caloriescarbohydrate: 24.4 gcholesterol: 409 mgfat: 51.9 gfiber: 0.2 gprotein: 7.3 gsaturatedFat: 28.9 gservingSize: -sodium: 58 mgsugar: 21 gtransFat: : -unsaturatedFat: : -
Directions Coffee Semifreddo
Directions
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Combine coffee and sugar in a saucepan over medium heat and bring to a boil, stirring occasionally so sugar does not stick to the bottom of the pan. Remove from heat.
Whisk egg yolks in a heatproof bowl until frothy. Add sweetened coffee 1 tablespoon at a time, whisking vigorously to prevent egg yolks from curdling.
Place bowl on top of a pot with simmering water, making sure the bottom of the bowl does not touch the water. Continue whisking vigorously until mixture thickens and gets creamy, 4 to 6 minutes.
Remove bowl from heat and place over a bowl of ice, whisk until cooled. Fold in mascarpone cheese.
Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir 2 tablespoons of whipped cream into the coffee mixture to thin it out. Fold in remaining cream carefully with a spatula until just combined. Fold in walnuts.
Pour mixture into 4 serving or ice cream glasses and freeze until firm, at least 5 hours.