COFFEE AND FUDGE SEMIFREDDO
Steps:
- Line a loaf pan (9-by-5-inch works best) with plastic wrap, letting the edges hang over and allowing enough extra plastic to wrap the semifreddo.
- In a large bowl, combine the instant coffee, coffee extract, vanilla and 1 pint of the heavy cream. Use an electric mixer to whip until medium to firm peaks form. Use a spatula to gently fold in the condensed milk. Transfer half of the mixture to the prepared loaf pan and freeze until just beginning to set, about 20 minutes.
- Microwave 1/2 cup of the hot fudge with the remaining 1 tablespoon heavy cream in a microwave-safe bowl for 20 to 25 seconds, just to loosen it slightly. Spoon it lengthwise down the center of the pan, from end to end.
- Transfer the remaining cream mixture to the loaf pan on top of the fudge. Use a butter knife to make swirls going through the mixture. (This will move the fudge throughout the mixture.) Wrap with plastic wrap and place in the freezer for 6 hours.
- Before serving, let stand at room temperature for 5 minutes.
- Meanwhile heat the remaining 1/4 cup fudge. Unwrap the plastic, invert onto a serving plate and remove the plastic entirely. Drizzle with the hot fudge and sprinkle with the chopped espresso beans. Slice and serve immediately.
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usith Kanchana
[email protected]I'm so glad I found this recipe! This semifreddo is now my go-to dessert for dinner parties.
Keturah Cooper
[email protected]This semifreddo is a great make-ahead dessert. I made it a day ahead of time and it was still delicious.
Toseef Korai
[email protected]I made this semifreddo in a loaf pan and it turned out great. It was easy to cut into slices and serve.
D7R
[email protected]I added a layer of chopped nuts to the semifreddo and it was a great addition. The nuts added a nice crunch to the dessert.
Johnathon Adams
[email protected]I made this semifreddo with decaf coffee and it was still delicious. It's a great dessert for people who want to enjoy the flavor of coffee without the caffeine.
Ariful Babu
[email protected]This semifreddo was a bit too sweet for my taste. I would recommend reducing the amount of sugar in the recipe by half.
Manahil naz
[email protected]I'm not a huge fan of coffee, but I really enjoyed this semifreddo. The chocolate flavor was strong enough to balance out the coffee flavor. The texture was also perfect - smooth and creamy.
Nosisana Nkumanda
[email protected]This semifreddo was easy to make and turned out perfectly. The coffee and chocolate flavors were well-balanced and the texture was smooth and creamy. I would definitely recommend this recipe to others.
Nathan Dan
[email protected]I made this semifreddo for a party and it was a huge hit! Everyone loved the taste and texture. It was the perfect dessert to end a meal.
Evan Hale
[email protected]This semifreddo was absolutely delicious! The coffee and chocolate flavors were perfect together, and the texture was smooth and creamy. I will definitely be making this again.