FOOD and WINE: Semi-Freddo of Dark Bitter Chocolate, Mocca Anglaise and Hazelnuts | Noble One 2014

 

FOOD: Semi-Freddo of Dark Bitter Chocolate, Mocca Anglaise and Hazelnuts

Semi-Freddo also known as “half-frozen” is a famous Italian style dessert. Creamy, smooth, silky and with frozen mousse like texture makes this a family favourite. An excellent substitute for ice-cream, specially if you don’t have an ice-cream maker. Semi-Freddo’s can be made in advance and if properly stored (freezer below -18 C) can be kept for 2-3 months. Then easily set up for serving ensuring to serve it slightly soft and not rock solid hard).

 

 

WINE: Noble One Botrytis Semillon  2014 | De Bortoli Wines www.debortoli.com.au

The Noble One from the De Bortoli family is almost equalling to the French Sauternes wines (same method).  

Sweet with a candied, waxy fruity nose and with a beautiful raisin / sultana flavours. Rich apricot on the palate.

Best served chilled. Goes well with Chocolate style desserts and some Blue cheeses.

 

MY RECIPE (Semi-Freddo)

Just follow my recipe (see below step-by-step) guide.

MAKES: PORT: 8 – 10 |   Preparation time: 8 hours | Cooking time:  20 minutes                          ………..

INGREDIENTS

QUANTITY       UNIT         PRODUCE

165                   GR            Sugar Castor (for Semi-Freddo)

110                   GR            Sugar Castor (for Hazelnuts)

3                       PC            Eggs fresh, whole

2                       PC            Egg yolks fresh

200                   GR            Dark bitter cooking chocolate (couverture – minimum 70% Cocoa)

410                        ML               Cream thickened

175                        GR              Hazelnuts whole, shelled

10                          GR              Butter cooking unsalted

 

MOCCA ANGLAISE (makes 500 ml)

180                        ML               Milk full fat

180                        ML               Cream full fat

½                           PC               Vanilla bean fresh

90                          GR              Egg yolks fresh

50                          GR              Sugar white

1                            PINCH        Salt cooking

5                            GR              Coffee granules (instant)

 

MISE EN PLACE | PREPARATION:

SEMI-FREDDO

1. Line out non-stick loaf pan (12.5cm x 23cm) with plastic foil, smooth plastic and leaving an overhang on all sides. Put in freezer
2. In a mixer whish thickened cream to a soft peak, keep in fridge
3. Cut / chop up dark bitter chocolate and melt (slowly) in a hot water bath
4. In a bowl add 165 gr Castor sugar, eggs and yolks. Over a warm water bath whisk constantly for approximately 8 minutes and / or thill the mixture is thickened and glossy (sabayon like texture). Be carefully not too keep for too long over the water bath as the eggs might curdle.
5. Remove bowl from heat (water bath) and whisk cold for another 2 minutes (till room temperature
6. Gently fold in melted dark bitter chocolate with a plastic spatula into the egg mixture (be careful not to deflate the mixture)
7. Then gently fold in whipped cream into chocolate mixture until just blended (first a little bit of cream followed by more folding in – not all at once – otherwise the mixture deflates!)
8. Pour mixture into the frozen pre-prepared mould, smooth top and cover and freeze for at least 8 hours (best overnight)
9. Preheat oven to 180C. Toast the shelled hazelnuts on a baking tray (no fat) for 10 minutes or till golden brown.
10. Wrap (hot) hazelnuts into a kitchen towel and let steam / sit for 1-2 minutes. Rub in the towel to remove the skin
11. In a medium heavy sauce pan bring 110GR Castor sugar and 40 ML water to a boil over medium – high heat. Swirling pan occasionally for 6-8 minutes or until caramel turns a dark amber colour. Then stir in the hazelnuts, butter (soft), mix gently (be careful when working with caramel – very painful when you get burnt with caramel sugar!)
12. Carefully pour hazelnut mixture onto a pre-prepared tray (slightly oiled) arranging hazelnuts in a single layer. Set aside to cool. Coarsely chop with a chef’s knife. Keep / reserve in an airtight container.

 

MOCCA ANGLAISE

1. In a sauce pan bring cream, milk, vanilla bean split and cored (scraped out mark) to a boil
2. In a bowl mix sugar, pinch of salt and egg yolks well (till creamy)
3. Remove vanilla bean from the milk / cream mixture
4. Add dissolved instant coffee granules
5. Pour hot vanilla flavoured milk / cream under constant stirring (whisking) to the creamed egg yolks
6. Pour the mixture back into the saucepan and slowly cook until it coats a wooden spoon (cooking to a rose – max 85C). Be careful not to overcook the sauce – it will split / curdle.
7. Strain sauce through a fine sieve. Cover / sprinkle with sugar to avoid skin building, cool down, store covered in fridge (can be made as well 1 day in advance).

ASSEMBLE

1. Take out semi-Freddo from the freezer. Turn out from pan (mould) onto a platter. Cover and refrigerates for 10 minutes. Semi-Freddo needs to be slightly soft (not hard frozen before serving)
2. Cut (with a hot knife) slices and place on a chilled plate.
3. Cover part of the Semi-Freddo with the hazelnuts, arrange Mocca Anglaise and garnish with a dollop of double cream and a fresh raspberry.

 

REMARKS | COMMENTS | SUGGESTIONS:

-Semi-Freddo needs to be served slightly soft

-Goes well with Noble One Botrytis Semillon (chilled) 2014 | De Bortoli Wines www.debortoli.com.au

Bon Appetite

Chef and Guide Dog User Martin