Italian chefs have a particular facility with desserts. They dont get involved with all-day production
numbers like the French do." Easy does it" seems to be the Italian mindset. Suits me just fine.
CHOCOLATE AND COFFEE SEMIFREDDO
The quintessential Italian ice cream dessert “half-cold” -- partially frozen ice cream. Texture is softer, more mousse-like;freezer overnight. For pronto ice cream a semifreddo is a go-to. Great for entertaining – a cinch to make, can do ahead-doesn't need accompaniments. This one's a fave. Coffee and chocolate and the added crunch of Snickers caramel peanuts really makes it pop.
ING – Serves 4 -6 egg 4 egg yolks ½ cup sugar 1 ¼ cups cream tablespoon instant coffee powder
tb coffee or chocolate liqueur (optional) 2 Snicker’s bars (r use Mars bars or Toblerone) Grated dark chocolate
or chocolate sprinkles to garnish.
METHOD Line loaf tin w/ saran. Put the coffee, liqueur (if using), egg, egg yolks and sugar in a heat proof bowl and mix to dissolve. Beat the mixture over a saucepan of gently simmering water until it is pale and thick. You can use a hand held electric whisk if you like.
In a separate bowl, whip cream thick. Gently fold in the egg/sugar mixture. Add chopped chocolate bars; mix/ combine. Pour into loaf pan, and cover carefully with saran. Freezer at least 2-3 hours.
FINAL When ready to serve, turn out on server just prior to serving as semifreddo melts quickly.
SERVE garnished w/ chocolate shavings, nuts, chocolate chunks, sprinkles or chocolate coffee beans.