Mocha Semifreddo - cooking recipe

Ingredients
    4 ounces amaretti cookies, about 20
    3 tablespoons unsalted butter, melted
    3/4 cup sugar
    8 large egg yolks
    1/3 cup espresso
    2 tablespoons dry marsala wine
    1 pinch salt
    1 cup heavy cream
Preparation
    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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