Coffee Semifreddo is a perfect summer dessert: less sugary than ice cream and lighter than a cake. It is a spoon dessert, to be enjoyed fresh but not frozen, because it contains some ingredients, including whipped cream, which ensure that the dessert does not freeze.
Here is our recipe, to be prepared strictly with mokito coffee, inspired by the historic Coppa del Nonno!
Ingredients for 4 single portion semifreddi
To garnish
- Whipped cream to taste
- Coffee beans to taste
- Cinnamon powder (to taste)
To prepare the coffee semifreddo, start by combining the liquid coffee with the sugar in a thick-bottomed saucepan, stir and bring to the boil. Place the egg yolks in a container to cook in a bain-marie and break them with a whisk and slowly add the syrup, stirring constantly with the whisk.
Cook everything in a bain-marie until the mixture thickens, obtaining a creamy consistency. Put the coffee cream in a planetary mixer and whip it until it has cooled down: you will have obtained the coffee "bomb paste".
Then "semi-whipped" the cream, that is, whip it until it starts to be compact but not too stiff (the trick is to use cold cream from the fridge!). Pour two tablespoons of semi-whipped cream into the mascarpone and mix to soften it and make it creamy. Pour the coffee bomb paste into the remaining cream and mix very delicately with movements from the bottom up so as not to disassemble the cream.
When the coffee bomb pasta is completely blended, add the softened mascarpone and incorporate it in the same way. Pour the mixture obtained into small glasses and bowls and place the semifreddos in the freezer for at least 5 hours. Remember to take the semifreddi out of the freezer 10 minutes before enjoying them, garnishing them with whipped cream and coffee beans.
