Thursday, 17 July 2014
Coffee and Chocolate Semifreddo
However, I don't like to pass up the monthly We Should Cocoa challenge (rules here, on Chocolate Log Blog), and this month Elizabeth from Elizabeth's Kitchen Diary has set us the challenge of making either ice cream or toppings for ice cream, using chocolate in some form. So I managed to clear a little space in the freezer and decided to look for recipes which didn't need churning or beating while freezing. I was delighted to find this recipe, on the BBC Good Food site, for a semifreddo which is frozen in a loaf tin and doesn't set really hard, so it can be served straight from the freezer. As the cream and egg whites in the recipe are beaten separately, there is a lot of air in the mixture which is what prevents it setting too solidly. The only change I made to the recipe was to use 100g of plain chocolate instead of a Toblerone bar.
The family were very impressed with the texture of this semifreddo - it was very light and melt-in-the-mouth soft - and I had been careful to chop the chocolate really finely so that there were no large hard lumps to crunch down on. The basic recipe could easily be adapted for other flavours, but it should be noted that the recipe does contain raw eggs so may not be suitable for everyone.