Mocha Semifreddo With Hot Milk Foam Recipes

MOCHA SEMIFREDDO WITH HOT MILK FOAM

Steps:

• Make the semifreddo: Heatmilk and 1/4 cup sugar in a mediumsaucepan over mediumheat until it just begins to boil.Meanwhile, whisk 1/4 cup sugarwith the egg yolks in a bowl.
• Slowly pour hot milk mixtureinto yolk mixture, whisking constantly.Return entire mixtureto saucepan, and heat until mixtureis thick and coats the backof a spoon, about 3 minutes.
• Remove from heat, and addchocolate. Whisk until melted.Strain mixture into a bowl, andlet cool completely.
• Whisk cream in a large bowluntil soft peaks form. Whisk incoffee extract.
• Whisk egg whites with a mixeron medium-high speed, graduallyadding the remaining1/2 cup sugar, until medium stiffpeaks form, about 5 minutes.
• Working quickly, fold chocolatemixture into whipped cream, and then fold in the eggwhites. Transfer semifreddointo twelve 6-ounce cups, fillingeach about three-quarters full.Freeze for at least 4 hours.
• Just before serving, make thehot milk foam: Froth milk usingan electric frother, or transfer toa glass jar, seal, and shake vigorouslyfor 30 seconds. Warmfrothed milk in the microwave.Spoon dollops of foam onto eachsemifreddo, and dust with cocoa.

MOCHA SEMIFREDDO

Steps:

• On the bottom of a 9-inch springform pan, center a piece of waxed paper slightly larger than the bottom (so it sticks out a bit). Assemble pan, keeping paper in place. Spray side of pan with nonstick spray; line with one long strip of waxed paper. Set aside.
• In a large heatproof bowl set over (not in) a saucepan of simmering water, combine 3/4 cup sugar with egg yolks and espresso powder. Whisking constantly, cook mixture until pale, thickened, and nearly doubled in volume, about 5 minutes. Remove from heat; set aside to cool, about 10 minutes.
• In a large bowl, using an electric mixer, beat cream with remaining 1/4 cup sugar until stiff peaks form. Whisk 1/3 whipped cream into cooled egg-yolk mixture; with a rubber spatula, fold in remaining whipped cream. Transfer mixture to prepared springform pan. Freeze until firm, at least 3 hours and up to 1 week.
• Using a thin metal spatula, loosen semifreddo from paper, and carefully slide from pan to a chilled serving platter. Return to freezer until ready to serve. Just before serving, garnish with chocolate shavings and espresso beans.

MOCHA SEMIFREDDO

Steps:

• Whisk eggs, sugar, coffee-flavored liqueur, instant coffee, and 1 teaspoon cocoa powder together in a metal bowl.
• Place bowl over low heat on the stove (holding bowl with a dishtowel) and continue whisking until mixture thickens, 4 to 6 minutes. Whisk continually to prevent eggs from scrambling. Remove bowl from heat and let mixture cool completely. (You can set the bowl on ice water to speed this up.)
• Whisk ice-cold heavy cream and sugar together in a chilled bowl until stiff peaks form, 3 to 4 minutes. Add cooled egg-coffee mixture to the whipped cream. Stir with a spatula until just combined.
• Transfer mixture to serving cups. Wrap cups in plastic wrap and freeze until firm, 8 hours or overnight. Garnish with whipped cream and a dusting of cocoa powder.

MOCHA CAKE WITH MALTED SEMIFREDDO

Steps:

• Make cake:
• Preheat oven to 350°F. Oil a 15- by 10- by 1-inch baking pan and line bottom lengthwise with a large piece of wax paper, allowing a 2-inch overhang on each end.
• Stir together espresso powder and hot water in a heavy saucepan until coffee is dissolved. Add chocolate and melt over low heat, stirring, until smooth. Remove from heat and cool to room temperature.
• Beat together yolks, 1/3 cup sugar, and 1/8 teaspoon salt in a large bowl with a handheld electric mixer at moderately high speed until thick and pale, 5 to 7 minutes. Beat in melted chocolate.
• Beat whites with remaining 1/8 teaspoon salt in another large bowl with cleaned beaters until they just hold soft peaks. Gradually add remaining 1/3 cup sugar and beat until whites just hold stiff peaks. Stir one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.
• Spread batter evenly in baking pan and bake in middle of oven until puffed and top is dry to the touch and springs back when gently pressed, 12 to 14 minutes. Cover cake with 2 layers of dampened paper towels and let stand in pan on a rack 3 minutes, then remove towels and cool completely. Loosen edges with a sharp knife.
• Sift cocoa powder evenly over top of cake and overlap 2 layers of wax paper lengthwise over cake. Invert a baking sheet over cake, then invert cake onto it, gently peeling off wax paper now on top.
• Lightly oil loaf pan and line with 2 (24-inch-long) crisscrossed sheets of plastic wrap, letting excess hang over all sides. Using outside of loaf pan as a stencil, cut a rectangle from cake to line bottom of pan. Cut another rectangle for top of cake. Cut 2 pieces of cake to line long sides of pan, then 2 more for short sides. Fit all cake pieces (except top piece) into pan, cocoa sides against pan, pressing gently to help adhere. Wrap top piece of cake in plastic wrap and cover cake in pan with plastic-wrap overhang, then freeze cake while making semifreddo.
• Make semifreddo:
• Beat together eggs and brown sugar in a metal bowl set over a saucepan of simmering water with electric mixer at medium speed until mixture registers 160°F on an instant-read thermometer, 6 to 8 minutes. Remove bowl from heat and chill mixture until cool, about 10 minutes.
• Mix together cream, vanilla, and malted milk powder in a separate bowl at low speed with electric mixer until powder is dissolved, then increase speed to moderately high and beat until it just holds soft peaks. Stir one third of cream into egg mixture to lighten, then fold in remaining cream gently but thoroughly.
• Assemble cake:
• Spoon semifreddo into cake-lined pan, spreading evenly and smoothing top, and cover with top piece of cake. Freeze, covered with plastic-wrap overhang, until firm, at least 8 hours.
• Before serving, let cake stand at room temperature 5 minutes. Unwrap plastic and invert cake onto a long platter, using plastic wrap to help pull cake from pan. Sift cocoa evenly over top to garnish, then top with chocolate curls and cut into 1/2-inch-thick slices. Serve immediately.

HOT MOCHA

Steps:

• In a small mug or coffee cup, mix the cocoa and Sweet'N Low together. Add a few tablespoons of the coffee and stir until the cocoa is completely dissolved. Pour in the remaining coffee.
• Foam the milk. Spoon a generous amount over the hot mocha. Garnish with a pinch of cocoa powder, if desired.

MOCHA SEMIFREDDO

Steps:

• Spray a 9 1/4 by 5 1/4 by 3-inch metal loaf pan lightly with nonstick spray. Line the pan with plastic wrap. Finely grind the cookies in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture onto the bottom of the prepared loaf pan. Refrigerate.
• Whisk 1/2 cup of sugar, egg yolks, espresso, Marsala, and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture until it is thick and creamy and an instant-read thermometer inserted into the mixture registers 160 degrees F, about 5 minutes. Set the custard over another bowl of ice to cool completely.
• Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form. Using a large rubber spatula, fold the whipped cream into the custard. Spoon the mixture atop the prepared crust. Cover with plastic wrap and freeze until frozen, at least 8 hours or up to 3 days.
• Unfold the plastic wrap. Invert the semifreddo onto a platter. Remove the plastic wrap. Cut the semifreddo into 1-inch slices and serve.