Espresso Semifreddo with Salted Butter Caramel and Coffee Praline
 
Prep time
Cook time
Total time
 
Source:
Serves: 6-8
Ingredients
Espresso semifreddo
  • 60ml espresso
  • 1 tbsp Kahlua and/or Amaretto
  • 1 tbsp cocoa powder
  • 4 eggs, separated
  • 100g sugar
  • 300ml whipping or thickened cream
  • 50g dark chocolate, cut into small pieces
Salted butter caramel
  • 125g sugar
  • 150ml cream
  • 50g butter
  • good pinch of salt
Coffee praline
  • 100g sugar
  • 1 tbsp coffee beans, roughly crushed
Instructions
for the espresso semifreddo
  1. Oil and line a 1-litre loaf tin with cling film. Put the espresso, Kahlua and/or Amaretto, egg yolks and half the sugar in one bowl. Put the egg whites in a large bowl and pour the cream in another.
  2. Beat the egg whites until foamy with an electric whisk, then add the remaining sugar and beat until stiff peaks. Beat the egg yolk mixture until thick and leaving a trail. Now beat the cream until it holds its shape. If you beat everything in this order, you don’t need to wash the whisks in between.
  3. Fold the cream into the espresso mixture, then carefully fold in the whites. Fold through the dark chocolate pieces and tip into the loaf tin. Lightly cover the surface with cling film. When frozen, overwrap in foil and freeze. Will keep for up to 6 weeks.
  4. To serve, unwrap and turn onto a platter. Strip off the cling film and top with the cooled salted butter caramel.
for the salted butter caramel
  1. Place the sugar in a medium saucepan over medium heat and cook until light golden brown. Immediately take off the heat, add the cream all at once (be careful it will bubble up!). Stir, then add the butter and salt. Allow to cool and add more salt if needed.
for the coffee praline
  1. Line a baking tray with parchment paper and set aside.
  2. Heat the sugar until just lightly golden, then add the crushed coffee beans and mix through. Immediately pour onto a baking tray. Lift the corners of the baking tray to spread the praline evenly. Allow to set, then break into large shards.
Recipe by A Kitchen Cat at https://akitchencat.com.au/espresso-semifreddo-with-salted-butter-caramel-and-coffee-praline/