Coffee semifreddo is a refined Italian dessert, whose creamy texture and rich coffee flavor make it an irresistible choice for anyone who loves sweets with a caffeine kick.
This dessert falls somewhere between ice cream and mousse, combining the best of both worlds: the creaminess of ice cream and the lightness of mousse. The very name, “semifreddo,” which means “semi-cold” in Italian, perfectly describes its unique texture, which is neither completely frozen nor completely soft.
Easy to prepare, even for those new to cooking.
The most distinctive feature of coffee semifreddo is its texture. Unlike ice cream, which is completely frozen, the semifreddo has a softness that melts in your mouth, maintaining a higher temperature compared to traditional frozen desserts. This soft texture is achieved through a delicate balance of ingredients and precise preparation technique that incorporates air to ensure lightness.
On the palate, the quick coffee semifreddo reveals itself to be extremely creamy and smooth, melting slowly and gradually releasing its complex flavors. The presence of coffee provides a pleasant bitter note that balances the dessert’s sweetness, making it less cloying and more sophisticated. The lightness of the structure allows for enjoyable tasting without the heaviness that sometimes accompanies richer desserts.
To be served as a dessert or as a snack.
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients for Coffee Semifreddo
- 2 cups whipping cream
- 3/4 cup sweetened condensed milk
- 1/4 cup coffee
- 2 tablespoons granulated sugar
- 4.2 oz 70% dark chocolate
- to taste hazelnut pieces
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Spatula
- 1 Mold
- Food wrap
- 1 Saucepan
Steps for Quick Coffee Semifreddo
FOR A PERFECT PREPARATION SEE THE VIDEO RECIPE
Take a bowl and pour in the whipped cream and granulated sugar. With an electric whisk beat until stiff peaks form.
Then add the condensed milk and gently mix with a spatula from top to bottom, and mix well, then add the cold coffee.
Chop 60 grams of dark chocolate into flakes and add them to the mixture.
Mix again and pour into a 8.3×3.9in mold lined with plastic wrap.
Refrigerate for two to three hours.
Meanwhile, in a saucepan, melt the remaining dark chocolate in a bain-marie, and once the coffee semifreddo is ready, decorate with the melted chocolate and hazelnut pieces and …
Enjoy your tasting from Barbara!
Storage
Use an airtight container or wrap the semifreddo with plastic wrap to prevent direct contact with air, which could cause freezer burn and alter the flavor.
It keeps in the freezer for a month.
For optimal texture, thaw the chocolate semifreddo in the refrigerator for 30 to 50 minutes before serving. This prevents it from melting too quickly and losing its structure.
Once thawed, the semifreddo should be consumed within 24 hours. It is not advisable to refreeze it.
