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recipe comes from the web site of Deborah Mele,
Italian Food Forever.
love affair with Italian cooking began almost
30 years ago when I married into a large Italian
family, overflowing with talented cooks. Throughout
the early years of my marriage, I had the opportunity
to learn the basics of Italian cuisine, and to
perfect traditional family recipes."
is a must visit web site - if you would like to
learn more then <click
is a light, creamy, frozen dessert that is great
for entertaining as it has to be prepared ahead
of time. Simply remove it from the freezer just
before serving, garnish and serve!"
1/2 cup sugar
1/4 cup water
1/8 teaspoon cinnamon
3/4 cup heavy cream
1/4 cup powdered sugar
2 tablespoons cocoa
1 cup chocolate wafer crumbs
1 tablespoon instant espresso powder dissolved
in 1 teaspoon warm water
Chocolate sauce, warmed (homemade or purchased)
Chocolate covered espresso beans
1/2 cup heavy cream whipped with 1/8 cup powdered
Cocoa for dusting
the semifreddo, begin by lining a 9 x 5 inch
loaf pan with plastic wrap, leaving a 2 inch
overhang all around. Put the pan in the freezer
the water and sugar in a small pan over medium
heat until the sugar is completely dissolved.
the sugar syrup is heating, beat the eggs in
a bowl on medium high speed for about 3 - 4
minutes or until they are thick and pale.
to beat, and slowly add the hot syrup in a small
stream. Continue beating until the mixture has
doubled in volume and is cool.
in the cinnamon, and sift the cocoa over the
bowl, mixing it in evenly.
the cream with the 1/4 cup of powdered sugar
until it is almost stiff. Fold this mixture
into the beaten eggs and mix well.
half of this mixture into the prepared pan,
and sprinkle the chocolate cookie crumbs on
top being careful not to mix.
to the freezer for about one hour.
the first layer is firming up in the freezer,
begin preparaing the espresso layer by stirring
the dissolved espresso into the remaining mixture.
and chill in the refrigerator for the remainder
of the hour.
the hour is up, gently stir the espresso mixture
if it has separated, and carefully pour this
mixture on top of the lighter mixture already
in the pan. Do not mix!
cover the pan with plastic wrap, and return
to the freezer for at least 8 hours, or overnight.
the semifreddo, and cut into 1 1/2 inch slices.
a little of the chocolate sauce on each plate,
and place the semifreddo slice on top.
a dollop of whipped cream in the center of the
slice, and decorate with a few chocolate espresso
sift a little cocoa around the plate if desired.
Italian Food Forever
Chi Mangia Bene, Mangia Italiano
(Those Who Eat Well, Eat Italian)
Deborah Mele, Italian Food Forever