MOCHA SEMIFREDDO
Make and share this Mocha Semifreddo recipe from Food.com.
Provided by gregory schulte
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- spray 9X5X3 metal loaf pan with cooking spray.
- line the pan with plastic wrap with excess over the sides.
- finely grind the cookies in a food processor.
- add the melted butter and process until crumbs are moistened and press into bottom of loaf pan, refridgerate.
- set a double boiler or sauce pan up with water and heat to a simmer.
- whisk 1/2 cup of sugar, egg yolks, espresso, marsals and salt into a large metal bowl or the top of a double boiler.
- set bowl over simmering water.
- whisk egg mixture until thick and reaches a temp of 160.
- set custard in a bowl of ice to cool completely.
- beat cream and remaining sugar in another bowl till soft peaks form.
- fold whipped cream into custard.
- spoon into crust and freeze at least 8 hours and up to 3 days.
- invert onto platter and cut into 1" slices.
- time does not include chill.
Nutrition Facts : Calories 323.1, Fat 21.1, SaturatedFat 11.7, Cholesterol 313.7, Sodium 61.9, Carbohydrate 28.8, Fiber 0.1, Sugar 22.5, Protein 4.9
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