Askinosie Chocolate-espresso Semifreddo Recipe

Preparation of Semifreddo

1. 1

   Prepare the Gelatin

   In a small bowl, sprinkle gelatin over water and let it bloom for about 5 minutes.

2. 2

   Make the Base

   In a saucepan, combine cocoa powder, sugar, and espresso. Heat over medium heat until dissolved. Remove from heat and stir in the bloomed gelatin until fully dissolved.

3. 3

   Whip the Cream

   In a separate bowl, whip the heavy cream until soft peaks form. Gradually fold in the cocoa-espresso mixture and vanilla extract.

4. 4

   Add Egg Yolks

   In a large mixing bowl, whisk the egg yolks until pale. Slowly incorporate the chocolate mixture into the yolks, mixing gently to combine.

5. 5

   Combine and Freeze

   Pour the mixture into a loaf pan or mold and freeze for at least 4 hours or until set.