Title: Espresso and Mascarpone Semi-Freddo Cold
Categories: Dessert Mousse
Yield: 1 Servings

10

-12 PAX VOGUE SEP 93 ESPRESSO CUSTARD:

very stongly brewed espresso or 3tbsps instant espresso granules and boiling water 6 tbsps large egg yolks 4 no sugar 4 tbsps dark rum 2 tbsps vanilla extract 2 tsps mascarpone 500 gm thickened cream 35% butterfat 1/4 cup ITALIAN MERINGUE: large egg whites at room temperature 4 no sugar 3/4 cup water 1/4 cup TO SERVE: bittersweet chocolate shaved 60 gm To make the custard: if you are using coffee granules, pour them into a glass measuring cup. Add enough boiling water to make 1/3 cup. Stir and let cool. In a large metal bowl, whisk together the egg yolks, sugar, coffee, rum and vanilla. Set the bowl over a pan of boiling water, taking care that the bowl does not touch the water. Whisk for 3 mins, or until thick. The custard should reach about 71c on a candy thermometer. Scrape it into a small bowl, cool, cover, and chill in the refrigerator. Soften the mascarpone with the cream. Fold it into the chilled custard, blending completely but keeping the mixture light. To make the italian meringue: in an italian meringue the hot sugar syrup is poured into egg whties as they are beaten, cooking and stabilising them so they will not break down when folded into desserts. The key to success is in not overbeating the whites before the sugar reaches its proper temperature of 120c. Starting to beat the whites as the sugar syrup comes close to its final temperature guards against overbeating. Have a candy thermometer handy. Put the whites in the bowl of an electric mixer. Pour the 3/4 cup sugar and 1/4 cup water into a tiny saucepan, and set over med heat. Cook at a lively bubble for 3 mins, or until the syrup is clear. Wash down the sides of the pan frequently with a brush dipped in water. Once the syrup is clear, turn the heat to high and put the thermometer in the pan. When the syrup reaches 118c, turn on the mixer at med speed. Wait a few seconds and then turn the machine to high speed. By the time the syrup is 120c, the whites should be beaten to stiff but moist peaks and should look smooth (if they are gathering together into clumps, they are overbeaten). Continue beating the whites as you immediately pour the hot syrup into the bowl. Keep beating on high speed about 3 mins. Then turn the mixer down to med, and beat until the whites cool to room temperature. To finish and serve: fold the whites into the custard, keeping it light. Spoon the mixture into a container and freeze. Three hours before serving, transfer it to the refrigerator. Serve the semi-freddo in dessert bowls, cups or wine glassed, or scoop ovals of the mousse onto dessert dishes. Sprinkle with the choclate shavings. To serve without freezing, spoon the mixture into an attractive serving dish or wine glasses, and refrigerate. Serve within an hour of making, garnished with the chocolate shavings. NOTE: the semi-freddo freezes well for 1 month. Serve it partially defrosted. It is also excellent served merely chilled within an hour or so of making. After that, the meringue begins to break down and the mousse becomes too soft. After the meringue has been folded into the custard, the mousse can also be frozen in an ice cream machine and served.

From: Sherree Johansson Date: 04-01-94

From: Jr Byers Date: 11-29-97 (11:54) The Pine Tree Bbs (222) Cooking(F)

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