Chocolate Malted Semifreddo
Serves: 2
Jonathan Flatley
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
48
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Line round 2 1/2-inch collars with strips of acetate and place them in the freezer
2
In a large bowl, whisk the yolks, sugar, brandy, malt powder, milk, and vanilla bean together
3
Over a hot water bath cook whisking constantly until very thick, like a sabayon
4
Remove from the heat and take out the vanilla bean
5
Whisk in the chocolate to melt it, then let this cool almost completely
6
Fold in the whipped cream until completely combined
7
Pour semifreddo mixture into collars filling 1/8-inch from the top and freeze overnight
8
To serve it, take it out of the collar and sprinkle it lightly with cocoa powder and powdered sugar then place on dessert plates then peel off the acetate
9
Let sit for 10 minutes before serving to temper it a bit