Cappuccino Semifreddo

serves 8

For the Semifreddo

3 extra large egg whites, at room temperature

1 cup heavy whipping cream

1/2 cup plus 2 Tablespoons granulated sugar, divided

Pinch of Kosher salt

1/4 cup plus 1 Tablespoon water, divided

2 Tablespoons espresson powder

1/2 teaspoon pure vanilla extract

1/2 cup almond biscotti, crushed into pea-size bits

For the Dark Chocolate "Magic Shell"

1 cup dark chocolate chopped

1 Tablespoon coconut oil

For the Semifreddo

Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap with a 3-inch overhang all around; place in freezer. Place egg whites in bowl of electric mixer fitted with whisk attachment; set aside. I a medium bowl using a hand-held beater or whisk, whip cream to soft peaks at medium speed; cover and refrigerate.

In a small bowl, mix espresso powder and 1 tablespoon water until dissolved; set aside.

Mix 1/4 cup water and 1/2 cup sugar in 1-quart saucepan or pot with spout. Warm mixture over low heat without stirring until sugar dissolves, about 4 minutes. Increase heat to medium-high, simmer mixture toward its final temperature of 238° F. When sugar syrup reaches 210° F, begin beating egg whites and salt in a stand mixer fitted with the whisk attachment on medium speed until frothy, about 40 seconds. Add 1 teaspoon of remaining sugar and increase speed to high; beat until soft peaks form, about 2 minutes. Gradually beat in remaining 5 teaspoons sugar. Decrease speed to medium-high; pour 238° F syrup into whites in thin, steady stream (avoid hitting whisk attachment and sides of bowl); continue beating until mixture is glossy, doubled in volume, and cooled to room temperature, 4 to 5 minutes. Beat in coffee mixture and vanilla.

Gently stir one-third of whipped cream into egg white mixture with rubber spatula; fold in remaining whipped cream and 6 tablespoons biscotti bits. Scrape mixture to prepared pan, spreading evenly with rubber spatula. Fold overhanging plastic wrap over mixture and press gently onto surface; freeze until firm, at least 8 hours (can be frozen up to 1 month).

For the Dark Chocolate "Magic Shell"

In a a microwave safe bowl, melt the chocolate and coconut oil in 30-second intervals, stirring after each interval, until completely melted and smooth. Transfer to a bowl or squeeze bottle and allow to cool to room temperature.

To unmold, remove plastic wrap from surface and invert loaf pan onto serving plate, then remove plastic wrap; smooth surface with spatula if desired. Sprinkle with remaining biscotti bits and drizzle with chocolate shell sauce; slice and serve immediately.

Printed from thegalleygourmet.net