Serves 4
45 min
Gluten Free Coffee Semifreddo
Recipe GLPRa7fcc6e4b403b6
A silky, frozen coffee-infused custard dessert with a light, whipped-cream texture. This gluten-free semifreddo combines the richness of egg yolks and heavy cream with aromatic coffee, creating an elegant frozen treat that's perfect for special occasions. Optional chocolate pieces add extra decadence.
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Ingredients
5 Large egg yolks
1 cup Granulated sugar
1 tablespoon Instant coffee
½ cup Milk
¾ cup Heavy whipping cream
1 tablespoon Gluten-free brandy (cognac, armagnac, or pisco), optional
½ cup Finely chopped gluten-free chocolate cookies, snack bars, or chocolate, optional
Unsweetened gluten-free cocoa powder for garnish
Directions
If you plan to unmold the semifreddo, lightly oil four ramekins and set them aside.
In a medium saucepan, whisk together the egg yolks, sugar, instant coffee, and milk. Heat over medium heat, stirring frequently, until the mixture reaches 160F (the safe minimum internal temperature for eggs) and becomes hot and steaming but does not boil. Remove from heat.
Transfer the hot coffee custard to a bowl and let cool slightly. Cover the surface with parchment paper or wax paper and refrigerate until completely chilled, about 15 minutes.
In the bowl of an electric mixer, beat the heavy whipping cream and brandy (if using) until stiff peaks form.
Gently fold the whipped cream into the chilled coffee custard until no streaks remain. If using chocolate pieces, fold them in at this point.
Spoon the mixture into the prepared ramekins. Freeze for 20 minutes before churning.
Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until soft-serve consistency is reached.
Serve immediately dusted with cocoa powder. Alternatively, if not serving immediately, transfer to a covered container and freeze. Before serving, unmold onto chilled dessert plates (if desired) and thaw slightly, then dust with cocoa powder.
