Creamy, intense flavor, as good as the one bought at the bar: it's the semi-cold coffee, one of the most beloved ice creams. The semi-colds, so fresh and elegant, are the perfect summer dessert to prepare at home. The recipe I leave you is that of semifreddo with pastry coffee, made with Italian meringue, the custard, coffee syrup and whipped cream. Is’ a professional and balanced recipe in fat content, sugars and watery part. The only way to get a creamy coffee semifreddo, without ice crystals, perfect consistency.
The alternative to semifreddo coffee
Certain, it's not as fast to prepare as the QUICK COFFEE ICE CREAM BISCUIT’. But definitely an ice cream made by mixing mascarpone or condensed milk with cream, while quick to do, it's a downward compromise on the taste front, for those who have little time or have little experience.
To learn how to create semi-colds of all kinds and tastes I recommend you read the book Modern semifreddi and ice cream cakes, Etoile Woods textbook, where you'll find how to balance any kind of semi-cold, from cream to fruit. When you have a little’ practice, semi-colds will become your favorite desserts. And you can try, for example, that HAZELNUT or the PISTACHIO SEMIFREDDO, both delicious.
To make the semi-cold coffee, you necessarily need a kitchen thermometer (for me always indispensable in the kitchen) in order to measure the temperature of the sugar syrup, necessary to prepare the Italian meringue. I recommend: choose a high-quality freeze-dried coffee, intense flavor, because much of the flavor of your semi-cold depends on it. I assure you that it is easier to do than to say. Have a good day!
FOR ITALIAN MERINGA (you need 260 grams):
110 grams of egg white
220 grams of sugar
66 milliliters of water
a pinch of salt
125 milliliters of whole milk
20 grams of egg yolk (a large egg yolk)
30 grams of sugar
15 grams of flour
a pinch of salt
FOR COFFEE SYRUP:
60 milliliters of restricted espresso (about 2 coffees)
30 grams of freeze-dried coffee
120 grams of caster sugar
10 grams glucose syrup (Optional)
540 grams of whipping cream
other whipped cream and coffee powder to decorate the semi-cold
To make the semi-cold coffee you have to prepare the syrup first, meringue and custard.
For COFFEE SYRUP, make the restricted espresso and, while it's still boiling (you can also heat it over low heat), dissolve your sugar and freeze-dried coffee. If you also have the glucose syrup, add it to the mixture. If you don't have it, you can replace it with a teaspoon of honey milleflowers or omit it. Stir until the coffee and sugar are perfectly blended and allow to cool.
For CREMA PASTICCIERA, put in a bowl the egg yolk, sugar and flour and stir until combined. Heat the milk and join the mixture, stirring until you get a liquid without lumps. Put the cream on the heat and cook stirring continuously, over low heat, until it thickens. When the cream is thick, add the syrup to the coffee and stir until the mixture is combined.
For ITALIAN MERINGUE, put water and sugar in a container. Bring to a boil and wait for the mixture to reach 121 degrees. In this case, it is really essential kitchen thermometer I have been recommending you to buy. While the sugar syrup cooks, Put the egg whites in a bowl with a pinch of salt and whisk them lightly with the electric whips or with the K hook of the the planetary. When the sugar syrup has reached 121 degrees, pour it flush on the egg whites, mounting at medium speed and continue to mount until the egg whites cool down. You have to get a very white compound, polished, mounted and dense, as you can see in the photographs.
Whip the cream until stiff, not too firm. Mix the pastry cream and Italian meringue with a spatula, using a spatula and making a movement from above downwards, so as not to disassemble the mounted mass and incorporate air into the compound.
Add whipped cream to the mixture, always with a spatula and always with a gentle movement from top to bottom, to obtain a homogeneous mixture. For an even more intense coffee taste, you can also add a teaspoon of coffee powder to the mixture.
Using a plastic wrap, coat one plumcake mold or semi-spherical from Skullcap or, simply, a ring cupcaber. Pour the mounted mass into the container and carefully level it. Store the semifreddo in the freezer over night, or at least for twelve or eighteen hours. After the first two hours, when it will be frozen, cover the surface of the coffee semifreddo with food film.
Turn the cake over gently, remove the food film and decorate the semi-cold with whipped cream and a pinch of coffee powder. Bon appétit!