Semifreddo with chocolate and Irish Cream liqueur
Votes: 1
Time: 1 hour plus freezing time
Semifreddo is an Italian dessert made with eggs, sugar, and cream. The word "semifreddo" translates from Italian as "semi-frozen," and the dessert itself is an old relative of Italian gelato, though calling it ice cream would be a misnomer. Semifreddo is a great choice if you want to surprise your guests with an unusual dessert, and it's also a great treat for a children's party.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 225 g milk chocolate, chopped
- 2 large eggs, separated
- 4 tbsp. sugar, crushed
- 1/4 cup Irish cream liqueur
- 1.5 cups whipping cream
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- A pinch of salt
- Cocoa powder for dusting
We recommend
Recipes with similar ingredients: milk chocolate, mint extract, Baileys liqueur, cream, eggs
Cooking the dish according to the recipe:
- Melt the milk chocolate in a metal bowl over a pan of simmering water, stirring slowly until completely melted. Remove from heat.
- In another metal bowl, whisk together the egg yolks, 2 tablespoons of sugar, and Irish cream liqueur. Place the bowl over the same pan of simmering water. Whisk constantly until the mixture doubles in volume and becomes stiff when you remove the whisk. Then whisk the mixture into the melted milk chocolate and set it aside to cool to room temperature.
- Whip the cream until soft peaks form, then add vanilla and peppermint extracts. In a clean bowl, whisk the egg whites and salt until foamy, then gradually add the remaining 2 tablespoons of sugar, whisking until soft peaks form.
- Carefully fold the whipped cream into the cooled chocolate base in two batches, then fold in the whipped egg whites. Spoon the mixture into a 22 x 12 cm (9 x 5 in) rectangular pan lined with plastic wrap or into paper cones placed in glasses so they stand upright. Cover with plastic wrap and refrigerate until firm, about 6 hours for a rectangular pan and about 3 hours for cones.
- For serving, invert the semifreddo from the pan onto a plate and dust with cocoa powder before slicing. For cones, carefully peel off the paper and serve the cones upside down on a plate, dusted with cocoa powder. Semifreddo can also be served on a tart or brownie.
Exit: 700 ml.
You might be interested in an ice cream dessert - Sande with chocolate brownie waffles.
Author of the recipe - Anna Olson is a pastry chef and television host.
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