Milk Chocolate Semifreddo With Star Anise Carrot Cake
Serves: 6
Imelda VonRueden
1 January 1970
Based on User reviews:
36
Spice
43
Sweetness
60
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
230 g
Milk Chocolate (chopped)1 cup
Heavy Cream1 tbsp
Sugar2 large
Egg2 tbsps
Olive Oil1 pinch
Coarse Salt3 cup
Wheat Flour (whole-)1.5 tsps
Star Anise (ground)1 tsp
Baking Powder1 tsp
Baking Soda2 cups
Carrot Juice (fresh)2 tbsps
CornstarchDirections:
1
Make the semifreddo 1
2
Put the chocolate in a heatproof glass bowl and melt slowly in the microwave
3
Alternatively, you can set the bowl over a pan of simmering water (don't let the bowl touch the water) and stir until the chocolate is completely melted and just warm
4
Set aside
5
Using a handheld electric mixer, whip the cream in a medium bowl until it forms soft peaks; set aside
6
Combine the egg whites and sugar in a heat-proof bowl and place over a pan of simmering water
7
Whisk continually until the whites are just hot, about 2 minutes
8
Remove from the heat and transfer to a large bowl
9
Beat the egg white-sugar mixture with a handheld electric mixer until stiff peaks form and the egg whites are shiny and glossy, 3 to 5 minutes
10
Fold the cream into the melted chocolate, then carefully fold the meringue into the chocolate mixture
11
Pour the chocolate mixture into a 9 x 13-inch pan and put in the freezer until firm, at least 3 hours or overnight until frozen
12
Put the chocolate in a heatproof glass bowl and melt slowly in the microwave
13
Alternatively, you can set the bowl over a pan of simmering water (don't let the bowl touch the water) and stir until the chocolate is completely melted and just warm
14
Set aside
15
Using a handheld electric mixer, whip the cream in a medium bowl until it forms soft peaks; set aside
16
Combine the egg whites and sugar in a heat-proof bowl and place over a pan of simmering water
17
Whisk continually until the whites are just hot, about 2 minutes
18
Remove from the heat and transfer to a large bowl
19
Beat the egg white-sugar mixture with a handheld electric mixer until stiff peaks form and the egg whites are shiny and glossy, 3 to 5 minutes
20
Fold the cream into the melted chocolate, then carefully fold the meringue into the chocolate mixture
21
Pour the chocolate mixture into a 9 x 13-inch pan and put in the freezer until firm, at least 3 hours or overnight until frozen
22
Make the cake 1
23
Heat the oven to 350°F
24
Combine the eggs, oil, sugar, salt, flour, star anise, baking powder, and baking soda in a large bowl
25
Mix until just incorporated; add the carrots
26
Line an 8 X 4-inch (or 4-cup) loaf pan with parchment or use a nonstick baking pan
27
Pour the cake batter into the pan and bake for 45 minutes, or until the center springs back when lightly touched
28
When cool enough to handle, unmold onto a baking rack (run a small knife around the edges if necessary to release the cake from the pan) and let cool
29
Cut into 2-inch slices then cut each slice in half and set aside
30
Heat the oven to 350°F
31
Combine the eggs, oil, sugar, salt, flour, star anise, baking powder, and baking soda in a large bowl
32
Mix until just incorporated; add the carrots
33
Line an 8 X 4-inch (or 4-cup) loaf pan with parchment or use a nonstick baking pan
34
Pour the cake batter into the pan and bake for 45 minutes, or until the center springs back when lightly touched
35
When cool enough to handle, unmold onto a baking rack (run a small knife around the edges if necessary to release the cake from the pan) and let cool
36
Cut into 2-inch slices then cut each slice in half and set aside
37
Make the soup In a small saucepan, heat the carrot juice over medium heat, then add the cornstarch, and whisk until the carrot juice mixture thickens, about 2 minutes
38
Remove from the heat
39
Chill for 1 hour or until cold
40
Season with sugar and salt to taste
41
In a small saucepan, heat the carrot juice over medium heat, then add the cornstarch, and whisk until the carrot juice mixture thickens, about 2 minutes
42
Remove from the heat
43
Chill for 1 hour or until cold
44
Season with sugar and salt to taste
45
To serve Ladle a small amount of carrot soup in a shallow bowl
46
Place 5 to 8 carrot cake pieces on top of the carrot soup
47
Place 3 to 4 small scoops of the chocolate semifreddo on top the carrot cake
48
Garnish with carrot greens, if desired
49
Ladle a small amount of carrot soup in a shallow bowl
50
Place 5 to 8 carrot cake pieces on top of the carrot soup
51
Place 3 to 4 small scoops of the chocolate semifreddo on top the carrot cake
52
Garnish with carrot greens, if desired