There are two things that I just love. One of them being coffee–which I can drink all day long, and the other being pecan pralines. Combine them together and you have the perfect pick me up for breakfast. Combine them as a cool treat with chocolate covered espresso beans, well, now that is just sinful! Semifreddo has been on my “to do” list and I finally have gotten around the making one. Super quick to make and the perfect cool down dessert for the hot summer days or really any day.
Semifreddo is a semi-frozen dessert. The main ingredients are eggs, sugar and cream. The texture is light and airy and there are many ways you can achieve this. Some recipes I read used whipped egg whites to make a meringue that was then folded into the yolks, which is good if you do not want to waste the whites. The particular recipe I used did not incorporate the egg whites but instead used heavy cream that was whipped to soft peaks that were then folded into the cooked yolks. For the yolks, they were cooked over a double boiler with sugar and super strong coffee–I used Community Coffee with Chicory. After they reached the
Some recipes I read used whipped egg whites to make a meringue that was then folded into the yolks, which is good if you do not want to waste the whites. The particular recipe I used did not incorporate the egg whites but instead used heavy cream that was whipped to soft peaks that were then folded into the cooked yolks. For the yolks, they were cooked over a double boiler with sugar and super strong coffee–I used Community Coffee with Chicory. After they reached the
After they reached the internal temperature of 170 degrees, they are then whipped until cool, thick and doubled in volume.
Coffee Semifreddo With Pecan Pralines & Chocolate Espresso Beans
Adapted slightly from Epicurious recipe for semifreddo's base. Delicious and tasty!
- 1 cup cane sugar
- 1 cup brown sugar
- 1/2 cup evaporated milk
- a pinch of kosher salt
- 4 tablespoons butter
- 1/2 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
- a candy thermometer
- 1 3/4 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 cup cane sugar
- 8 large egg yolks
- 1/2 cup strong brewed coffee, cooled
- 1/4 teaspoon kosher salt
- crumbled pecan pralines
- 1 cup chocolate covered espresso beans, crushed into pieces
Line a sheet pan with wax paper and place aside.
In a medium sized pot over medium heat, mix together the cream, sugar, brown sugar and salt. Put in your candy thermometer making sure the tip does not touch the bottom. Cook stirring occasionally until mixture reaches 240 degrees. The mixture will bubble and foam up during the cooking stage, but it is okay. Once 240 degrees is reached, take the pot off of heat and add the butter, vanilla extract, and pecans. Stir until it gets thick, then place a few spoonfuls of the pecan mixture onto your prepared pan with the wax paper. You should get 6-8 pecan pralines depending on how big you make the circles.
Line 9x5x3-inch metal loaf pan with plastic wrap, leaving a generous overhang. Sprinkle almonds evenly over bottom of a pan. Sprinkle some of the crumbled pecan pralines and chocolate espresso beans on the bottom.
Using an electric mixer or stand mixer, beat whipping cream in large bowl until soft peaks form. Refrigerate while the custard is being made.
In a glass bowl, mix the egg yolks, coffee, sugar, and salt until well combined. Set over large saucepan of simmering water, making sure the bottom does not touch. Whisk mixture constantly until it is thick and fluffy and an instant-read thermometer inserted into mixture registers 170°F, about 8-10 minutes. Remove bowl and using an electric or stand mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in chilled whipped cream.
Transfer enough mixture to cover the bottom and then top with crumbled pralines and chocolate espresso beans. Tap loaf pan lightly to remove air pockets. Repeat with more of the whipped cream mixture, then pralines and espresso beans. Until you reach the top of the pan. Fold plastic wrap overhang over top to cover. Freeze semifreddo until firm, at least 8 hours or overnight.