Best Coffee Semifreddo Recipes

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COFFEE AND FUDGE SEMIFREDDO



Coffee and Fudge Semifreddo image

Provided by Katie Lee Biegel

Categories     dessert

Time 6h35m

Yield 8 servings

Number Of Ingredients 7

2 tablespoons instant coffee (I use decaf)
1 teaspoon coffee extract
1 teaspoon vanilla extract
1 pint plus 1 tablespoon heavy cream
One 14-ounce can sweetened condensed milk
3/4 cup jarred hot fudge
2 tablespoons chopped chocolate-covered espresso beans

Steps:

  • Line a loaf pan (9-by-5-inch works best) with plastic wrap, letting the edges hang over and allowing enough extra plastic to wrap the semifreddo.
  • In a large bowl, combine the instant coffee, coffee extract, vanilla and 1 pint of the heavy cream. Use an electric mixer to whip until medium to firm peaks form. Use a spatula to gently fold in the condensed milk. Transfer half of the mixture to the prepared loaf pan and freeze until just beginning to set, about 20 minutes.
  • Microwave 1/2 cup of the hot fudge with the remaining 1 tablespoon heavy cream in a microwave-safe bowl for 20 to 25 seconds, just to loosen it slightly. Spoon it lengthwise down the center of the pan, from end to end.
  • Transfer the remaining cream mixture to the loaf pan on top of the fudge. Use a butter knife to make swirls going through the mixture. (This will move the fudge throughout the mixture.) Wrap with plastic wrap and place in the freezer for 6 hours.
  • Before serving, let stand at room temperature for 5 minutes.
  • Meanwhile heat the remaining 1/4 cup fudge. Unwrap the plastic, invert onto a serving plate and remove the plastic entirely. Drizzle with the hot fudge and sprinkle with the chopped espresso beans. Slice and serve immediately.

COFFEE SEMIFREDDO



Coffee Semifreddo image

Semifreddo is a classic Italian dessert (semifreddo al caffè) that is as beautiful to look at as it tastes. You can skip the nuts for a nut-free version. Serve the semifreddo with whipped cream, cocoa powder or grated chocolate, and cookie crumbs.

Provided by Deborah Lo Scalzo

Categories     World Cuisine Recipes     European     Italian

Time 5h30m

Yield 4

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 578.9 calories, Carbohydrate 24.4 g, Cholesterol 409 mg, Fat 51.9 g, Fiber 0.2 g, Protein 7.3 g, SaturatedFat 28.9 g, Sodium 58 mg, Sugar 21 g

COFFEE SEMIFREDDO



Coffee semifreddo image

This elegant dessert is easy to slice straight from the freezer

Provided by Sara Buenfeld

Categories     Dessert, Dinner

Time 20m

Number Of Ingredients 7

1 tbsp instant coffee
1 tbsp Tia Maria or brandy
4 large eggs , separated
100g golden caster sugar
300ml pot double cream
100g/4oz pack honeycomb Toblerone , finely chopped
dark chocolate curls, to decorate

Steps:

  • Oil and line a 1-litre loaf tin with cling film. Put the coffee, Tia Maria or brandy, egg yolks and sugar in a bowl and stir to dissolve the coffee. Put the egg whites in a large bowl and pour the cream in another.
  • Beat the egg whites until stiff with an electric whisk, then quickly beat the egg yolk mixture until thick and leaving a trail. Now beat the cream until it holds its shape. If you beat everything in this order, you don't need to wash the whisks in between.
  • Fold the cream into the coffee mixture, then carefully fold in the whites. Fold through the Toblerone and tip into the loaf tin. Lightly cover the surface with cling film. When frozen, overwrap in foil and freeze. Will keep for up to 6 weeks. You can make the chocolate curls (see video link, above, for instructions) and keep them in a airtight container or freeze.
  • To serve, unwrap and turn onto a platter. Strip off the cling film and serve topped with the chocolate curls.

Nutrition Facts : Calories 365 calories, Fat 28 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 23 grams sugar, Protein 5 grams protein, Sodium 0.16 milligram of sodium

"COFFEE AND DOUGHNUTS" CAPPUCCINO SEMIFREDDO WITH CINNAMON-SUGAR DOUGHNUTS



Provided by Food Network

Categories     dessert

Yield Makes 6 servings

Number Of Ingredients 19

2 large eggs, separated
3 large egg yolks
3/4 cup sugar
1/2 vanilla bean, split
2 tablespoons espresso extract (see Cook's Note)
1/2 cup heavy cream
1/4 cup plus 1 tablespoon water, at room temperature
1/4 ounce compressed fresh yeast
1/2 cup all-purpose flour
1/4 ounce compressed fresh yeast
2 tablespoons milk, at room temperature
1 cup plus 2 tablespoons all-purpose flour, or more as needed
3 tablespoons sugar
1 teaspoon kosher salt
1/4 cup egg yolks (about 3 large yolks)
2 tablespoons (1 ounce) unsalted butter, melted and cooled
Canola oil for deep-frying
Cinnamon sugar: 1/2 cup sugar mixed with 1 1/4 teaspoons ground cinnamon
1/2 cup milk

Steps:

  • For the cappuccino semifreddo: Place the egg yolks and 1/4 cup plus 2 tablespoons of sugar in the bowl of a mixer fitted with the whisk attachment. Scrape the seeds from the vanilla bean into the bowl. Whip for about 12 minutes at medium speed, or until the mixture has lightened and tripled in volume. Beat in the espresso extract. Transfer the mixture to a bowl placed in a larger bowl of ice water to maintain its consistency.
  • In a mixer bowl or a metal bowl, whip the heavy cream with 3 tablespoons of the sugar until it holds its shape when the whisk or beater is lifted. Fold the whipped cream into the yolk mixture and return the bowl to the ice.
  • Whip the egg whites in a mixer bowl or metal bowl until they are frothy. While whipping, add in the remaining 3 tablespoons of sugar and whip the egg whites just until they hold soft peaks, being careful not to overwhip them. Fold in the beaten egg whites into the egg yolk mixture until they are completely combined.
  • Spoon the semifreddo into six 8- to 10-ounce coffee cups, leaving at least 1/2 inch at the top for the steamed milk. Gently tap the cups against the counter to level the mixture. Cover the cups with plastic wrap and place them in the freezer until frozen, at least 6 to 8 hours, or overnight. These will keep for up to 3 days in the freezer; after that time, they will start to deflate.
  • For the cinnamon-sugar doughnuts part 1: Place the water in the bowl of a mixer. Crumble the yeast into the water; mix and crush the yeast with a spoon to dissolve. Add the flour to the bowl and, using the dough hook, mix slowly until the ingredients are thoroughly blended.
  • Transfer this sponge to a bowl, cover, and let proof at room temperature for 1 to 2 hours, until it has doubled; or place the bowl in the refrigerator to proof overnight.
  • Part 2: Crumble the yeast into the milk in a small bowl, stirring to dissolve. Place 3/4 cup of the flour, the sugar, and salt in the bowl of a mixer fitted with the dough hook. Mixing on low speed, pour in the milk and yeast mixture, followed by the egg yolks and butter. Mix for a minute to combine.
  • Add the proofed sponge and the remaining 1/4 cup plus 2 tablespoons flour. Continue to beat at low speed until combined. Turn up the speed slightly and knead the dough for 4 to 5 minutes, or until it has formed a ball and cleans the sides of the bowl. If the dough seems wet, it may be necessary to add 1 to 2 more tablespoons flour. Cover the bowl and let the dough proof overnight in the refrigerator.
  • To shape the doughnuts: Place the chilled dough on a lightly floured surface and roll it out to a 1/2-inch thickness. Cut out the doughnuts using a 2-inch doughnut cutter, or a 2-inch biscuit cutter (in which case, you will also need a 3/4-inch cutter to make the hole). Place the doughnuts and doughnut holes on a baking sheet lined with parchment paper. Cover the doughnuts with a sheet of plastic wrap that has been sprayed with nonstick spray.
  • At this point, the doughnuts can be frozen for several days, refrigerated, or allowed to rise at room temperature. If they're frozen, defrost them and then allow them to rise at room temperature for 1 to 1 1/2 hours. They can be refrigerated for several hours or overnight, to rise slowly. When you remove them from the refrigerator, uncover them and let them finish proofing in a warm place for 20 to 30 minutes. If they have not been refrigerated or frozen, they should rise at room temperature in about 15 minutes. Once proofed, they will have risen to approximately 3/4 inch.
  • To cook the doughnuts: In a deep heavy saucepan large enough to hold half the doughnuts and holes at a time, heat canola oil for deep-frying to 325 degrees F. Add half the doughnuts and holes to the oil and cook for approximately 30 seconds on the first side. Flip the doughnuts and fry for 1 minute on the second side, then turn back to the first side to cook for an additional 30 seconds, or until a deep golden brown. Remove the doughnuts, drain them briefly on paper towels, and toss them in a bowl with the cinnamon sugar. Repeat with the remaining doughnuts.
  • To complete: Remove the semifreddo from the freezer a few minutes before serving to soften slightly. Steam the milk using a cappuccino machine or frothing machine. Place a cup of semifreddo and a doughnut on each of six plates. Top each doughnut with a doughnut hole. Spoon the steamed milk over the semifreddo and serve immediately.

CHOCOLATE COFFEE SEMIFREDDO (ICE CREAM)



Chocolate Coffee Semifreddo (Ice Cream) image

I made this dessert for a dinner party.. it was a hit! I was actually surprised with myself that I made Semifreddo, you know ice cream at home without an ice cream maker.. I thought it was almost impossible to achieve such great texture and taste.. beautiful and versatile dessert.

Provided by Cosette Khoryati

Categories     Other Snacks

Time 25m

Number Of Ingredients 9

1 egg
4 egg yolks
1/2 c sugar
1 1/4 c double cream
1 Tbsp instant coffee powder
1 Tbsp coffee liqueur, chocolate liqueur, brandy, rum etc. (alcohol of your choice, optional)
1 chocolate bar of your choice (snicker's, mars, toblerone etc.)
1 Tbsp cocoa powder (to decorate, optional)
dark chocolate curls (to decorate, optional)

Steps:

  • 1. -Line a loaf tin with clingfilm. -Chop the chocolate bar into small-medium size chunks, set aside. -Put the coffee, liqueur, egg, egg yolks and sugar in a heat proof bowl and mix to dissolve. -Beat the mixture over a saucepan of gently simmering water, until it is pale and thick. (I use a whisk for this, but you can use a hand-held electric whisk)
  • 2. -In a bowl, whip the double cream until thick. -Gently fold in the egg and sugar mixture. -Add the chopped chocolate bar to the mixture. -Pour into the prepared loaf tin, and cover carefully with clingfilm before putting it in the freezer for at least 2-3 hours (I always make it the night before)
  • 3. -When ready to serve, turn out the semifreddo on to a suitably sized CHILLED plate. (better to put the plate in the freezer for few minutes or else the semifreddo will start melting the minute it hits the plate) -Decorate with cocoa powder, chocolate shavings, nuts, chocolate chunks, coffee beans etc. whatever you like.

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