Tuesday, 28 May 2013

Coffee Semifreddo with Salted Caramel

There are no words. This dessert is dangerously easy to make. No churning. No elbow grease. No faff. No stopping me from eating the whole tin. Dangerous. 

I have an icecream maker but to be honest I find the whole process a little involved. It requires a bit too much prep and hovering. And our freezer is pretty small so I can't keep the bowl in there all the time so when I do suddenly get inspired to make icecream I can't. So this recipe is perfect. It's so close in texture to icecream - amazingly smooth for a semifreddo. I think the addition of the booze helps in keeping the ice crystals small. 


Now, I'm late to the party on this I know but holy cow salted caramel is out of this world. Why didn't anyone tell me??? 



Coffee Semifreddo with Salted Caramel

For the semifreddo:

2 tbsp instant coffee
2 tbsp Kahlua (or coffee liquor or brandy or whatever you like)
3 eggs
100g golden caster sugar
250ml whipping cream

For the salted caramel:

75g light brown sugar
75g butter
50ml cream
Large pinch of salt (to taste)

(When I say no elbow grease, there's actually quite a bit of whisking. But nothing strenuous...)

First make the caramel by melting the butter and sugar over a low heat until the sugar is dissolved. Be very careful that it doesn't burn. When it is no longer grainy, stir in the cream. Keep stirring until it is bubbling again and then remove from the heat. Add salt to taste. Allow to cool while you make the semifreddo.

For the semifreddo:

Line a loaf tin with cling film. Separate the eggs and beat the whites to stiff peaks. In another bowl combine the yolks, sugar, coffee and liquor and beat until the coffee is dissolved and the mixture is thick. In a another bowl beat the cream until it holds it shape. NB If you beat the ingredients in this order you won't have to wash the whisk in between.

Fold the coffee into the cream, then fold in the egg whites. Be careful to keep as much air in as possible. Fold the cooled caramel through the mixture a few times until it's marbled then pour into your tin. Cover the surface with cling film then wrap the whole thing in tin foil. Freeze. It will keep for 6 weeks. But seriously, it won't last that long.

You can serve it by scooping or by turning out onto a platter and slicing. Or just eat straight from the tin. Like me.

7 comments:

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  2. So might i ask why brown sugar for your salted caramel?

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  3. this look so good. thanks for sharing

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