Mocha Semifreddo with Hot Milk Foam
Dinner guests will do a double take when they see these desserts, which resemble cappuccinos. Coffee shops offer popular drinks in hot and cold renditions; this clever dessert combines both in one with a cloud of steamed, frothy milk atop mocha semifreddo, a light and airy ice cream-like frozen treat.
- Total Time:
- Yield: Makes 12
Source: Martha Stewart Living, February 2011
- For the semifreddo:
- 1 1/4 cups whole milk
- 1 cup sugar
- 9 large egg yolks plus 3 large egg whites, room temperature
- 5 ounces semisweet chocolate, chopped (1 cup)
- 1 3/4 cups heavy cream
- 1 tablespoon coffee extract, such as Trablit (lepicerie.com)
- For the hot milk foam:
- 3 cups whole milk or heavy cream
- 1 tablespoon unsweetened Dutch-process cocoa powder, for dusting
Make the semifreddo: Heat milk and 1/4 cup sugar in a medium saucepan over medium heat until it just begins to boil. Meanwhile, whisk 1/4 cup sugar with the egg yolks in a bowl.
Slowly pour hot milk mixture into yolk mixture, whisking constantly. Return entire mixture to saucepan, and heat until mixture is thick and coats the back of a spoon, about 3 minutes.
Remove from heat, and add chocolate. Whisk until melted. Strain mixture into a bowl, and let cool completely.
Whisk cream in a large bowl until soft peaks form. Whisk in coffee extract.
Whisk egg whites with a mixer on medium-high speed, gradually adding the remaining 1/2 cup sugar, until medium stiff peaks form, about 5 minutes.
Working quickly, fold chocolate mixture into whipped cream, and then fold in the egg whites. Transfer semifreddo into twelve 6-ounce cups, filling each about three-quarters full. Freeze for at least 4 hours.
Just before serving, make the hot milk foam: Froth milk using an electric frother, or transfer to a glass jar, seal, and shake vigorously for 30 seconds. Warm frothed milk in the microwave. Spoon dollops of foam onto each semifreddo, and dust with cocoa.