SemiFreddo al caffè con Nocciola

Love What UEAT
Jun 7
2 min read

#recipe #caffesemifreddo #semifreddo #coffeesemifreddo #coffeeicecream

When the weather begins to get hot during those lazy summer days, we often tend to crave a fresh cooling dessert that can give us the right amount of energy boost and there’s nothing better than caffè semifreddo! It’s a refreshing creamy dessert that will hit the spot every time!

A semifreddo (which translates to “half-frozen”) is an elegant Italian semi frozen dessert made without being churned in a machine. It’s a cross between ice cream and a light airy mousse. It has a silky smooth velvety texture and is heavenly delicious!

Caffè semifreddo is quick to prepare just by following a few easy steps and made with simple ingredients that we often have at home.

It’s also perfect to serve after a meal with family and friends !

INGREDIENTS: Serve's 8-10

Prep time: 15 minutes

Setting time: 4 hours - overnight best

2 cups (500 ml) heavy cream

14 ozs (approx 400 ml) sweetened condensed milk

1 cup (250 g) mascarpone cheese

1/2 cup (125 ml) espresso OR instant coffee (room temp)

2 tbsps (30 ml) grappa coffee liqueur (OPTIONAL)

2 cups (approx 180 g) roasted ground hazelnuts (or nuts of your choice)

OPTIONAL: a few coffee beans for topping

DIRECTIONS:

1. Roast and grind the hazelnuts. Set aside.

2. If you choose to serve your semifreddo in slices, line your loaf pan with cling film. This will help you to release it from the pan.

No need to line your loaf pan if you are serving in scoops.

3. Start by whipping your heavy cream on low/medium speed. Gradually increase speed to high. Whip till cream is thickened. NOT STIFF PEAKS.

4. Add the mascarpone cheese and the sweetened condensed milk. Whip on medium speed till well combined. If needed, periodically scrape the sides of the bowl.

5. Pour in the room temperature espresso coffee and the coffee liquor.

Whip on medium speed till well combined.

6. Fold in the roasted ground hazelnuts. NOTE: you can reserve some for garnish.

7. Pour into your loaf pan. To avoid the top from crystallization, cover with cling film.

8. Place in the freezer, minimum of 4 hours, best overnight.

9. IF SERVING IN SLICES: unwrap the top of the cling film and place your serving dish over the loaf pan. Flip over and strip off the remaining cling film. Garnish with roasted ground hazelnuts and coffee beans.

10. IF SERVING SCOOPED: dig your ice cream scooper into the semifreddo and drag along the surface creating curling motion to gather into a dense creamy ball. Drop 2-3 scoops in a dessert glass. Top with a coffee bean.

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