You should never break a promise, but it appears I have. I’ve left you all hanging (well perhaps one or two of you) with a lack of coffee semifreddo recipe to accompany your chocolate torte. I teased you with the torte, but what’s a torte without semifreddo (still wonderful but that’s not the point)?
As it’s stopped raining 24/7 and is down to around 23/6, this refreshing semifreddo is great in the sun on a lazy summer(ish) afternoon in front of the Olympics.
Playlist to accompany your cooking
Django Django – Default
The Invisible – Wall
Bloc Party – Octopus
Crystal Castles – Plague
Tame Impala – Elephant
Frank Ocean – Thinking About You
The Tallest Man On Earth – 1904
Cymbals – Candy Bar
Eugene McGuinness – Thunderbolt
Cold Specks – Blank Maps
Maximo Park – Hips and Lips
Recently there’s been loads of highly-anticipated new singles from some great bands – Bloc Party, Crystal Castles etc. and they’re all bloody wonderful! I’ve included a few in the playlist so you can get your cook on to some great new music and some that’s a little older.
1.5 tbsp instant coffee
2 tbsp of Baileys
4 large eggs
300ml double cream
100g golden caster sugar
Find yourself a 1-litre tub or tin and line with cling film.
Separate your eggs and put the Baileys, coffee, egg yolks and sugar into a bowl and stir.
In another bowl and using an electric whisk, beat the whites until stiff.
Beat the yolk mixture until thick. There’s no need to wash the whisk in between.
Then, beat the cream in another bowl until it holds its shape, but be careful at this point not to whisk too far.
Then it’s time to bring everything together.
Fold the cream into the coffee mixture and then carefully fold in the whites.
Once combined, pour the mixture into your container and freeze.
Serve a good blob along with your chocolate torte!