Chocolate SemiFreddo with Photo
Posted: 25 July 2012 08:13 PM   [ Ignore ]
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gone!!  Well there is one little miniature cup (of three) remaining in freezer.  the first I put in freezer and ate straight from the freezer.  I have held off on the second intending to set up lights and take a photo. I put one in the fridge and decided to have it.  I thought well I will take photo with phone….but phone was in car.  I did not make it to car before the three spoonfuls or so were gone.  Silky, smooth and oh so delicious…I will try to have more discipline next time.

update 08/02/2012: 
Well before I saw this recipe, I was thinking I would take ganache and put in my popsicle mold.  Well this is the recipe to do that with. This would work well in a mold and eaten straight from the freezer.  The photo is a result of being in the fridge and sitting under lights for me to get the photo.  So, of course, when it starts to get soft….I just eat it.  very very dangerous.  If I were serving to guests, I would take from freezer (and put in fridge) not more than 30 minutes before serving.  Or otherwise, make certain you have it in coldest part of fridge.  I used Callebaut 60%.  Now this did not get very thick before I poured into strainer…. and one recipe nearly filled 3 of these little cups which are only 2” tall and 2 3/4” wide.

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Posted: 26 July 2012 12:41 PM   [ Ignore ]   [ # 1 ]
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I was planning to make it on Saturday but company came sooner then expected and chaos began. Looking forward to your picture next time.

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Posted: 27 July 2012 05:44 PM   [ Ignore ]   [ # 2 ]
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I could not agree more.  Dangerous and delicious stuff….it’s easier (and possibly better) than ice cream!  I’ve been thinking it would be fabulous folded into whipped cream for a frozen mousse or a frozen tart/pie filling…the ideas are endless!!

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Posted: 31 July 2012 08:47 AM   [ Ignore ]   [ # 3 ]
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Sounds wonderful!  Must find time to make it, hubby loves choc ice cream so he would probably go for this smile

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Posted: 31 July 2012 02:44 PM   [ Ignore ]   [ # 4 ]
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It sounds very interesting really, for me personally it is inviting!

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Posted: 02 August 2012 09:39 PM   [ Ignore ]   [ # 5 ]
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Yes it is delicious and I will not make it again until I have company.  Toooooooo dangerous.

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Posted: 02 August 2012 09:44 PM   [ Ignore ]   [ # 6 ]
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The picture you posted is like food porn. It looks great!

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Posted: 03 August 2012 10:21 PM   [ Ignore ]   [ # 7 ]
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Yum, looks amazing! smile

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Posted: 11 August 2012 08:41 AM   [ Ignore ]   [ # 8 ]
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I love SemiFreddos! We make it with caramelized almonds and vanilla.

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Posted: 11 August 2012 11:56 PM   [ Ignore ]   [ # 9 ]
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Tracybb - 11 August 2012 11:41 AM

I love SemiFreddos! We make it with caramelized almonds and vanilla.

Interesting…sounds good.

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Posted: 12 August 2012 04:27 PM   [ Ignore ]   [ # 10 ]
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Thanks smile. This is how we make it at home:


? cup sugar

150g Bleached almonds, halved

1 tablespoon oil

2 egg whites

2 egg yolks

180g icing sugar

500 ml heavy cream

Place the sugar in a heavy pan, over medium heat. When it turns a to golden caramel sprinkle the almonds in, lower the heat, and cook until they get golden brown. Remove from the heat.

Spread a tablespoon of oil on a large plate, place the almonds on a plate and set aside for 30 minutes. Smash the almonds into nice chunks.

Beat the egg whites until almost stiff. Add half the powdered sugar gradually, until all is absorbed.

Place the whipped whites in a bowl, and beat the egg yolks and remaining powdered sugaruntil thick and creamy.

Whip the heavy cream until firm. Combine the heavy cream, the yolks and the whipped whites gently together. Fold in the almond crumbs.

Pour the mixture into a loaf pan (25 cm) and pop in the freezer (two hours minimum). The semi freddo will last up to two weeks.

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Posted: 14 August 2012 09:33 AM   [ Ignore ]   [ # 11 ]
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Thank you for the recipe, i will write it down so i can give it a try with my friend this days smile

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Posted: 18 August 2012 05:05 AM   [ Ignore ]   [ # 12 ]
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I hope you’ll enjoy it!

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