Semi Freddo, really has nothing to do with chocolate frogs, just sayin. Semi frozen, is the literal transalation and so you should really serve this a little while after removing it from the freezer so that you can get a spoon through it easily.
I think it is a lot easier to serve these if you make them in individual servings, also means that you can control how many portions you get from each recipe...remember, smaller is better and it means there are left overs in the freezer for you tomorrow! It makes the perfect dinner party dessert on a hot summer night. A little bit decadent and certainly elegant...so plan that evening...go on. Impress without stress...that’s my motto.
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 1 Batch Raspberry Coulis Recipe
- 3 eggs, separated
- 1 Teaspoon cream of tartar
- 100 Grams Chocolate dark, milk or white in pieces BUY
- 100 Grams hard nougat, in pieces
- 50 Grams golden caster sugar
- 1 Teaspoon Vanilla Bean Paste BUY
- 400 Grams pure cream, chilled
- 200 Gram sour Cherries fresh or frozen
- raspberries to garnish if desired
Place eggwhites and cream of tartar into Thermomix bowl and whip 4 min/Butterfly/37°C/speed 3. Remove egg whites from bowl and set aside.
Without cleaning, place chocolate and nougat into Thermomix bowl and chop using Turbo button into roughly pea sized pieces. Remove from bowl and set aside. Time will vary depending on the type of nougat you end up using.
Place yolks, sugar and vanilla into Thermomix bowl and cook 4 min/Butterfly/50°C/speed 3. Cool completely before continuing. To speed this up you can remove the mixture from the bowl and cool it in an ice bath.
When you are happy that the egg yolk mixture is cool enough, add the chilled cream and whip 20-40 sec/Butterfly/speed 4 or until soft peaks form. Remove Buttefly.
Add egg whites, chocolate, nougat and cherries and incorporate 4 sec/Interval.
Pour into a lined mould(s) of choice and freeze over night.
Serve with plenty of raspberries or additional cherries and the coulis.