Mocha Semifreddo
Sous vide mocha semifreddo. Recipe Temp 75 ĀŗC (167ĀŗF), Recipe Time 01:00, Prep Time 12:20 (includes freezing).
Ingredients
| 1 (14-ounce) | can sweetened condensed milk |
| 1 cup (237) ml | whole milk |
| 6 | large egg yolks |
| 1/4 cup (59) ml | granulated sugar |
| 4 tablespoons (59) ml | instant coffee crystals |
| 1 tablespoon (15) ml | dark rum |
| 1 teaspoon (5) ml | vanilla extract |
| 1 1/2 cups (355) ml | heavy cream |
| 1/3 cup (79) ml | dark chocolate chips, chopped |
Instructions
Step 1: Set the Anova Sous Vide Precision Cooker to 167ĀŗF (75ĀŗC). Step 2: In a large bowl, whisk together sweetened condensed milk, whole milk, egg yolks, sugar, coffee crystals, rum, and vanilla. Transfer to a large zipper lock bag and seal using the water immersion technique. Step 3: Place the bag in the water bath and set the timer for 1 hour. Every 10 minutes, remove the bag and shake to mix. (Use a dishtowel if the bag is too hot to handle.) Step 4: When the timer goes off, remove the bag from the water bath and immediately transfer to an ice bath. (I cooled it flat in a cake pan for even faster cooling results.)
Finishing Steps Step 1: While custard cools, whip the cream to stiff peaks. Step 2: Snip a corner off the cooled custard bag and pipe into whipped cream. Gently fold custard into cream. Step 3: Fold all but 2 tablespoons (30 ml) chopped chocolate into custard mixture. Step 4: Line a loaf pan with plastic wrap with generous overhang on sides. Transfer custard into prepared pan. Smooth the top. Step 5: Fold the plastic wrap over the top of the custard. Freeze until solid, 12 to 24 hours. Step 6: To serve, unwrap the frozen semifreddo. Place a plate on top of the pan. While holding the plate against the pan, quickly flip so that the pan is now resting on plate. Gently remove the pan and plastic wrap. Garnish with the remaining chopped chocolate. Slice and serve.
From https://recipes.anovaculinary.com/recipe/sous-vide-mocha-semifreddo