MOCHA SEMIFREDDO

Mocha Semifreddo image

A massively underrated summer dessert, semifreddo has a rich taste, and you get what's basically an airy, custard-style ice cream without having to use a machine. However, it all comes at a cost. The classic procedure is a little bothersome, since you need to make three separate components - a zabaione, a meringue, and whipped cream - so, I decided to simply use the eggs whole, and make a 'zabaringue.' I knew I wouldn't get as much volume, but I didn't care.

Provided by Chef John

Categories Desserts Frozen Dessert Recipes

Time 8h18m

Yield 2

Number Of Ingredients 9

Ingredients

2 large eggs
2 tablespoons white sugar
1 tablespoon coffee-flavored liqueur (such as Kahlua®)
1 ½ teaspoons instant coffee granules
1 teaspoon unsweetened cocoa powder
¼ cup ice cold heavy whipping cream
1 tablespoon white sugar
1 teaspoon whipped cream for garnish
1 pinch unsweetened cocoa powder for dusting

Steps:

Whisk eggs, sugar, coffee-flavored liqueur, instant coffee, and 1 teaspoon cocoa powder together in a metal bowl.
Place bowl over low heat on the stove (holding bowl with a dishtowel) and continue whisking until mixture thickens, 4 to 6 minutes. Whisk continually to prevent eggs from scrambling. Remove bowl from heat and let mixture cool completely. (You can set the bowl on ice water to speed this up.)
Whisk ice-cold heavy cream and sugar together in a chilled bowl until stiff peaks form, 3 to 4 minutes. Add cooled egg-coffee mixture to the whipped cream. Stir with a spatula until just combined.
Transfer mixture to serving cups. Wrap cups in plastic wrap and freeze until firm, 8 hours or overnight. Garnish with whipped cream and a dusting of cocoa powder.

Nutrition Facts : Calories 279.3 calories, Carbohydrate 24.4 g, Cholesterol 227.1 mg, Fat 16.3 g, Fiber 0.5 g, Protein 7.3 g, SaturatedFat 8.6 g, Sodium 83 mg, Sugar 22.2 g