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Semifreddo is an in Italian word that means ‘half-cold’ or ‘half-frozen’, for this time of year when the temperature are high, this makes an excellent dessert for entertaining or just to have in the freezer. It a dessert that you can keep in in the freezer during the summer and just pull out and allow to thaw whenever the urge takes you or you have unexpected guest. The texture once defrosted partially, is between ice cream and mousse. It is silky, creamy and deliciously cool, it is also very versatile and works wonderfully well with all the fresh fruit that the summer brings.
Melt the chopped dark chocolate in the microwave or in a double boiler and set aside to cool down slightly.
While it is cooling whip the cream and also set aside
Whip the egg whites with the lemon juice until stiff peaks form and set aside.
In the bowl of an electric mixer, beat the egg yolks and the granulated sugar until fluffy and pale
Add the rum and the melted chocolate to the eggs and keep mixing until combined.
Gently fold in the whipped cream and egg whites and mix with a spatula to incorporate until smooth. Do so gently, so as not to deflate the mixture
Divide into ramekins or small individual pots or a loft tin that you can slice at a later date, place them in the freezer for at least 4 hours.
Remove from the freezer 5 minutes before serving.
If like me your going to put it in the freezer for a later date the chocolate semifreddo will require 15-20ms defrosting time.
To serve, decorate with grated dark chocolate and/or fresh fruit of your choice
The Supper Circle chefs, Rachel Steiger and Jo Smith.
A new fine dining experience in Banbury Oxfordshire. Check them out https://thesuppercircle.com/
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