Chocolate Semifreddo

"I got this recipe from a cooking class which was dedicated to deserts. The host chef was Berny Osoria of Otto Ristorante"
 
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Ready In:
3hrs 15mins
Ingredients:
9
Serves:
8

ingredients

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directions

  • To make the base for the semifreddo, melt the dark chocolate, cool slightly.
  • Pulse the cornflakes and the melted chocolate until combined.
  • Spread thinly over the base of 8 flan tins lined with cling wrap.
  • Place in fridge for at least 1 hour.
  • Melt the milk chocolate and put aside.
  • Put egg yolks, Frangelica and 40g sugar in a bowl and place the bowl over a pot of boiling water then whisk until the mixture is light, thick and forms a slowly dissovling ribbon when the whisk is lifted.
  • Set aside and cool. Then add the melted milk chocolate.
  • While the egg yolk mixture is cooling, whisk egg whites until foamy.
  • Slowly add the 75g sugar until they form a stiff meringue.
  • Fold the meringue into the cooled chocolate egg mixture.
  • Fold in the whipped cream until well incorporated.
  • Pour the mixture into the 8 flan tins and freeze for 2-3 hours.
  • To unmold lift out using the cling wrap.

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RECIPE SUBMITTED BY

Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making
 
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