The Buffalo and Coconut Semifreddo, Cedar Gel, Almond Crumble, Yogurt and White Chocolate Cream is the second of two desserts for the menu dedicated to Masterchef 11 for the column Building the Menu.
Both represented a real challenge for me. As you know, I’m not particularly skilled at making or eating sweets.
For Suu’s coconut & vanilla panna cotta, I was faithful to the original recipe, while this dessert is a reinterpretation of the one proposed by @carmine_masterchef11 during the final of @masterchefitaly:
This buffalo and coconut semifreddo is a reinterpretation because the original recipe included yuzu instead of cedar and the use of liquid nitrogen, both of which are quite unlikely for me to find. Additionally, I made a gluten-free variant using buckwheat flour and opted for almond crumble instead of peanut.
❤ I confess that the result was definitely satisfying.
If you want the original recipe, you can find it on the Masterchef website HERE.
- Difficulty: Difficult
- Cost: Medium
- Rest time: 1 Day
- Preparation time: 25 Minutes
- Portions: 12 semifreddi
- Cooking methods: Boiling
- Cuisine: Contemporary
Ingredients
- 3 egg whites
- 8.5 oz granulated sugar
- 1/4 cup water
- 1 cup fresh whipping cream
- 3 egg yolks
- 1/2 cup buffalo milk
- 1/2 cup coconut milk
- 0.7 oz buckwheat flour
- 1.8 oz coconut flour
- 1/2 cup water
- g granulated sugar
- 1/2 cup cedar juice
- 5.3 oz buckwheat flour
- 5.3 oz almond flour
- 7 oz butter
- 3.5 oz granulated sugar
- 1 tsp salt
- to taste Jamaica pepper
- 3.5 oz plain natural yogurt
- 2.6 oz white chocolate
- to taste cedar zest
Tools
- 12 Molds silicone muffin
Steps
Prepare the meringue by incorporating a syrup of water and 6.7 oz of sugar (cooked together for about 5 minutes) into the beaten egg whites in a thin stream. Continue beating until cooled.
Beat the cream until very stiff.
Prepare the coconut and buffalo cream: heat the coconut milk and buffalo milk in a saucepan. Beat the egg yolks with the sugar and flours in a bowl. Then combine the two mixtures and cook for about 5 minutes.
Combine the cream, the meringue, and the cream, and pour the mixture into silicone molds (muffin type), then place everything in the freezer for at least 24 hours.
Cook water, sugar, and cedar juice in a pan for 15 minutes, pour into a glass or plastic jar, and place in the freezer for at least 24 hours.
Mix almond flour with fine pepper, then add buckwheat flour, butter, sugar, and salt.
Bake the dough obtained in the oven at 350°F for about 20 minutes.
Melt the chocolate in a bain-marie and combine it with the yogurt, then let it rest.
Add the finely chopped cedar zest.
Plate with: base of yogurt and white chocolate cream, buffalo and coconut semifreddo, a spoonful of cedar gel, and crumble the almond crumble on top.
You can make your own yogurt with a yogurt maker.
“SPECIAL: Guide to the best yogurt makers”
Buffalo milk is abundantly produced in the southern regions, particularly in Campania and the Agro Pontino; you can replace it with sheep or goat milk, but the taste will remain stronger. Alternatively, you can use classic cow’s milk or a vegetable coconut milk.
