Espresso & Toasted Almond Semifreddo
It’s here, #icecreamweek is finally here! I hope you have your expandable pants ready, because I’m knee deep in Espresso & Toasted Almond Semifreddo, and I’m going to need help eating it. Who’s in?
It’s also Sunday, which means it’s time to celebrate another #SundaySupper. The theme this week is “Beat the Heat.” I don’t know what the weather is like in your neck of the woods, but it’s hot Baltimore. Big, frizzy hair, upper lip sweat hot. That’s hot! So, we’re making meals that require little effort and no oven.
Did know that July is National Ice Cream Month? Jen from Juanita’s Cocina, Carla from Chocolate Moosey, and I decided to celebrate this glorious food holiday with an entire week of the cold stuff. That’s 21 different ice cream recipes. Wowza!
I made an espresso and toasted almond semifreddo to kick off this scoop-filled, caramel-drizzled, cherry-topped week of frozen deliciousness.
This Espresso & Toasted Almond Semifreddo is delicious and extremely easy to make. The hardest part is whisking the egg yolks over simmering water until they become thick. I promise you that the 10 minutes of whisking is completely worth the effort.
You’re going to want to whisk the egg yolks until they become thick and the mixture doubles in size. The process took me exactly 10 minutes.
It was hard to wait the four hours this dessert takes to chill. I did cheat and take a little nibble before I placed it in the freezer. Oh my, was it good. I just wanted to forget freezing it and eat it by the spoonfuls directly out of the bowl I mixed it in.
This semifreddo is a coffee lovers dream come true. It has a nice bold coffee flavor without overwhelming the dish. It’s smooth, creamy, and light. I proceeded to eat this as soon as I was finished photographing it. Yum!
Gone!
Espresso & Toasted Almond Semifreddo
Ingredients:
- 1 cup heavy whipping cream
- 1 tbs. plus 1 tsp. instant espresso powder, divided
- 3 tbs. honey
- 3 tbs. sugar
- 3 egg yolks
- 1/2 cup toasted almonds
Directions:
- Measure out 1 cup of heavy cream and add 1 tablespoon of instant espresso powder. Whisk to combine. Once dissolved, whip the cream with an electric mixture until medium peaks form. Place in the refrigerator.
- Make an ice bath in a large bowl and set aside. Add an inch of water to a medium-sized sauce pan and heat to simmer. In a large heat-proof bowl, add egg yolks, remaining espresso powder, honey, and sugar. Whisk to combine. Set the bowl over the simmering heat (making sure the water doesn’t touch the bottom of the bowl) and whisk constantly until the mixture becomes thick, about 10 minutes.
- When the mixture becomes thick, remove from heat and place the bowl in the ice bath. Whisk the mixture until it cools, about 3 minutes. Fold in the whipped cream. Place the mixture in a shallow bowl and top with toasted almonds. Cover with plastic wrap and chill for at least 4 hours to set.