Ice cream never tires and if the ice cream in question is a delicious chocolate ice cream cake (Parfait) with a crispy base of chocolate biscuits and decorated with cream and blueberries, The encore is guaranteed. You know I love semi-colds very much.: as a good Sicilian I grew up with the so-called 'hard Sicilian pieces’ or 'schiumoni’ and, since I'm away from Sicily, I decided to prepare them myself. Same as those of Sicilian bars: it's impossible to find them so good elsewhere. If you have already tried my SEMIFREDDO DI CAFFE‘, What HAZELNUT or PISTACHIO, both delicious., you know about the ice cream parlour I don't joke. Well come the shortcuts based on condensed milk or mascarpone to prepare a delicious COFFEE QUICK ICE CREAM COOKIE, but the Sicilian semi-cold is another thing. Then, save this recipe and prepare it next Sunday.
My tips for perfect semi-colds
As always, I recommend a text in my opinion fundamental: Modern semifreddi and ice cream cakes, Etoile Woods textbook. It will help you balance any type of semi-cold. From cream to fruit. Alternatively, you can follow my recipes that are made using that text as a source. This chocolate semi-cold, presented in the form of ice cream cake, is balanced in fat content, sugars and watery part. And the result will be creamy, Hard, without ice crystals. In short, you'll get a perfect consistency.
The advice is always to use a high quality cocoa powder and buy the famous kitchen thermometer I've been talking about it for years, to be able to measure the temperature of the sugar syrup, necessary to prepare the Italian meringue. I wanted to serve this semi-cold as a chocolate ice cream cake, decorating it to my taste. But you can also use the classic plumcake mold to give the semi-cold the traditional rectangular shape. For the base, I wanted to create a mixture of crumbled chocolate biscuits and almonds. Mix with melted butter, like the basics for cheese cake. Be warned: it's a crunchy base, if you prefer something more traditional and soft, you can opt for a chocolate sponge cake. And now I wish you good Sunday!
220 grams of Italian meringue
470 grams of whipped cream
100 grams custard
200 grams cocoa cream
FOR ITALIAN MERINGA (you need 220 grams):
110 grams of egg white
220 grams of sugar
66 milliliters of water
a pinch of salt
FOR THE PASTRY CREAM (you need 100 grams):
1 egg yolk
65 milliliters of whole milk
27 grams of sugar
15 grams of flour
a pinch of salt
vanilla extract, to taste
FOR THE COCOA CREAM (you need 200 grams):
50 grams of unsweetened cocoa powder
75 grams of sugar
100 millilitres of water
FOR THE COOKIE BASE
250 grams of Grancereali-type chocolate biscuits or whatever you prefer
almonds, to taste
70 grams of butter
a drop of brandy (Optional)
TO GARNISH THE ICE CREAM CAKE:
cream, to taste
blueberries, to taste
For cocoa cream put water and sugar in a saucepan, cook over medium heat until boiling. Place the cocoa powder in a planetary or high-edge bowl and pour the water and sugar syrup flush. Work with the electric whips or the planetary until the cream is smooth, homogeneous and at room temperature. Refrigerate covered with food film until ready to use it.
For the CREMA PASTICCERA put the egg yolk in a bowl, 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, allow to cool slightly and add the cocoa cream, stirring until the two compounds have combined.
For ITALIAN MERINGUE: put water and sugar in a bowl. Bring to a boil and wait for the mixture to reach 121 degrees. You'll need the 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 the syrup slowly over the egg whites, mounting at the same time at medium speed and continue to mount until the compound is completely cooled, which will have to be swollen and frothy. For the step of the Italian meringue look at the photos you find in the SEMIFREDDO AL CAFFE'.
Mix italian meringue with cocoa pastry cream in a large bowl. Add whipped cream, mixing softly with a spatula, so as not to disassemble the mixture. Store the base for the chocolate semi-cold in the refrigerator.
For the chocolate biscuit base, crumble the biscuits, finely chop the almonds and add the brandy. Melt the butter to add it to the crumbled biscuits. Cover a ring cup of food film, pour the biscuits over the bottom with melted butter and press well so as to obtain a thin layer of biscuit that covers the entire bottom of the cake bowl. Refrigerate to firm for at least 15 minutes. Pour the chocolate semi-cold cream over the biscuit base, level the surface with a spatula and store in the freezer throughout the night.
The following day, bake the chocolate ice cream cake and decorate the semi-cold with whipped cream, meringues, blueberries, almonds or with what you prefer or the fantasy suggests. Remember to leave the semi-cold for 20 minutes in the refrigerator and for 5-7 minutes at room temperature before serving. Bon appétit!