Mocha Semifreddo

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READY IN: 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • spray 9X5X3 metal loaf pan with cooking spray.
  • line the pan with plastic wrap with excess over the sides.
  • finely grind the cookies in a food processor.
  • add the melted butter and process until crumbs are moistened and press into bottom of loaf pan, refridgerate.
  • set a double boiler or sauce pan up with water and heat to a simmer.
  • whisk 1/2 cup of sugar, egg yolks, espresso, marsals and salt into a large metal bowl or the top of a double boiler.
  • set bowl over simmering water.
  • whisk egg mixture until thick and reaches a temp of 160.
  • set custard in a bowl of ice to cool completely.
  • beat cream and remaining sugar in another bowl till soft peaks form.
  • fold whipped cream into custard.
  • spoon into crust and freeze at least 8 hours and up to 3 days.
  • invert onto platter and cut into 1" slices.
  • time does not include chill.
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