April 15, 2004
Cappuccino Semifreddo
Ingredients:
4 large eggs, separated, at room temperature
3/4 cup confectioners' sugar
1/8 tsp cinnamon
3/4 cup well-chilled heavy cream
1 tbsp instant espresso powder dissolved in teaspoon warm water (or instant coffee)
chocolate-covered coffee beans (available at specialty foods shops) for garnish
Directions:
Line a metal loaf pan, 9"x5"x3", with plastic wrap, leaving a 2-inch overhang on the ends, and chill it in the freezer. In the bowl of an electric mixer beat together the yolks, 1/4 cup of the confectioners' sugar, and the cinnamon until the mixture is thick and pale. In a large bowl, beat the egg whites until they are foamy, beat in the remaining 1/2 cup confectioners' sugar, sifted, and beat the whites until they just hold stiff peaks. In a bowl, beat the cream until it just holds stiff peaks, fold in the whites gently but thoroughly, and fold the cream mixture into the yolk mixture gently but thoroughly. Pour half the mixture into the chilled pan and freeze it for 45 minutes. Stir the espresso into the remaining mixture, chill the espresso mixture, covered, for 45 minutes (stir the espresso mixture if it separates) and pour it into the chilled pan. Freeze the mixture, covered with plastic wrap, for 8 hours or overnight and unmold the semifreddo onto a serving dish. Arrange the chocolate-covered coffee beans decorating on the semifredo and serve the semifreddo sliced.
Yield: 8 servings
From Gourmet, June 1990.
Posted by dahl at April 15, 2004 10:27 PM