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INGREDIENTS |
| 2 |
eggs, separated |
| 3 |
egg
yolks |
| 3/4 |
cup
sugar |
| 1/2 |
vanilla
bean, split |
| 2 |
tablespoons
espresso (the chef uses espresso extract) |
| 1/2 |
cup
heavy cream |
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METHOD
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Place
the egg yolks and 1/4 cup plus 2 tablespoons of the sugar in the
bowl of an electric mixer fitted with the whisk attachment. Scrape
the seeds from the vanilla bean and add. Whip for about 12 minutes
at medium speed, or until the mixture has lightened and tripled
in volume. Beat in the espresso (extract). Transfer mixture to a
bowl placed in a larger bowl of ice water to maintain consistency.
In another mixer bowl, whip the heavy cream with 3 tablespoons of
sugar until it holds its shape when the whisk or beater is lifted.
Fold the whipped cream into the yolk mixture and return bowl to
the ice.
Whip the egg whites in a mixer or metal bowl until frothy. While
whipping, add in the remaining 3 tablespoons of sugar and whip the
egg whites just until they hold soft peaks, being careful not to
overwhip. Fold the beaten egg whites into the egg yolk mixture until
completely combined.
Spoon the semifreddo into 6 (8- to 10-ounce) coffee cups, leaving
at least 1/2 inch at the top for steamed milk. Gently tap the cups
against the counter to level the mixture. Cover the cups with plastic
wrap and place them in the freezer until frozen, at least 6 to 8
hours or overnight.
Remove the semifreddo from the freezer a few minutes before serving
to soften slightly. Steam the milk and add to the cups. Serve with
cinnamon sugar doughnuts.
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