My Amarula coffee semifreddo recipe

In miniature jars, topped with cream

In miniature jars, topped with cream

Italians aren’t just masters at pastas and pizza, they’re also geniuses when it comes to frozen desserts. This is one of my all-time favourite recipes. I’ve tried to “South Africanize” it and have put a twist on it by using Amarula and honeycomb but you can still make it without using alcohol.

“Semifreddo” means ‘half-cold’ and is a kind of ice-cream cake. Traditionally its made in a tub and served as a log on a plate, I’ve played with the “coffee” aspect and serve it in cups or miniature jam jars like in the picture. It has the texture of a frozen mousse or Italian ice-cream and everyone I’ve made it for has loved it. Hope you do too.

1 tbsp instant coffee
3 tbsp Amarula cream (or a cream liqueur)
4 large eggs , separated
100g golden caster sugar
300ml double or thick cream
100g pack honeycomb Toblerone or Crunchie, finely chopped

– Get the tea-cups or small jam jars ready in advance
– Put the coffee, Amarula, egg yolks and sugar in a bowl and stir to dissolve the coffee. If the coffee doesn’t dissolve, warm up the mixture for a few seconds in the microwave.
– Put the egg whites in a large bowl and beat until stiff.
– Pour the cream in another bowl and whisk until stiff.
– Quickly beat the egg yolk mixture until thick and leaving a trail.
– Fold the cream into the coffee mixture, then carefully fold in the whites.
– Fold through the Toblerone or Crunchie bits and scoop into each cup or jar.
– Lightly cover the surface of each container with cling film.
– When frozen, overwrap in foil and store in the freezer. Will keep for up to 6 weeks.

Chef Lesego

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