Ben Tish from Salt Yard, The Times 3 March 2012

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Name: Semi-freddo with hot chocolate sauce
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: Italian
Ingredients: 4 medium free range effs separated; 110 g caster sugar; 320 ml double cream; 100 g chestnut puree; 1 tbsp Frangelico liqueur; 85 g chocolate grated; 130 ml double cream; 2 tbsp Camp coffee or quality instant; 20 ml golden syrup

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INGREDIENTS

for the semi freddo
4 medium free range effs ; separated
110 g caster sugar
320 ml double cream
100 g chestnut puree
1 tbsp Frangelico liqueur
chocolate sauce
85 g chocolate ; grated
130 ml double cream
2 tbsp Camp coffee ; or quality instant
20 ml golden syrup

INSTRUCTIONS

1 First make the semi-freddo. In a mixer, whisk the yolks and sugar until light, airy and pale. Reserve. Whisk the egg whites until they form stiff peaks. Reserve. Whisk 320ml of cream to soft peaks.

2 Whisk the purée and liqueur into the yolk mix and then lightly whisk the cream into that. Finally fold in the egg whites carefully.

3 Line a mould with two layers of clingfilm and spoon in the mixture. Knock to release trapped air. Freeze for at least 3 hours.

4 To make the sauce bring 130ml of cream to a boil in a pan and remove from the heat. Whisk in the chocolate, coffee and syrup until all is dissolved and the sauce is glossy.

5 Remove the semi-freddo from the freezer and leave to stand for 10 minutes before slicing. Serve with warm chocolate sauce.

NOTES

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Semi-freddo with hot chocolate sauce

for the semi freddo
4 medium free range effs separated
110 g caster sugar
320 ml double cream
100 g chestnut puree
1 tbsp Frangelico liqueur
 chocolate sauce
85 g chocolate grated
130 ml double cream
2 tbsp Camp coffee or quality instant
20 ml golden syrup

1 First make the semi-freddo. In a mixer, whisk the yolks and sugar until light, airy and pale. Reserve. Whisk the egg whites until they form stiff peaks. Reserve. Whisk 320ml of cream to soft peaks.

2 Whisk the purée and liqueur into the yolk mix and then lightly whisk the cream into that. Finally fold in the egg whites carefully.

3 Line a mould with two layers of clingfilm and spoon in the mixture. Knock to release trapped air. Freeze for at least 3 hours.

4 To make the sauce bring 130ml of cream to a boil in a pan and remove from the heat. Whisk in the chocolate, coffee and syrup until all is dissolved and the sauce is glossy.

5 Remove the semi-freddo from the freezer and leave to stand for 10 minutes before slicing. Serve with warm chocolate sauce.

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Nutrition

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Serving Size: 1 Serving (111g)
Recipe Makes: 8 Servings

Calories: 301
Calories from Fat: 206 (68%)

Amt Per Serving		% DV

	Total Fat 22.9g	30 %
	Saturated Fat 14.2g	71 %
	Monounsaturated Fat 6.5g
	Polyunsanturated Fat 0.9g
Cholesterol 75.4mg		23 %
Sodium 30.1mg		1 %
Potassium 79.8mg		2 %
Total Carbohydrate 23.4g		7 %
	Dietary Fiber 0.4g	1 %
	Sugars, other 23g
Protein 1.9g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 301

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