Mocha Semifreddo with Hot Milk Foam
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Martha Stewart Living, February 2011
- Prep Time 15 minutes
- Total Time 4 hours, 15 minutes
- Yield Makes 12
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Ingredients
- 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
Directions
- 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.
Cook's Note
Semifreddi can be frozen for up to 3 days. Top with hot foam just before serving.
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