Posted on Friday, 11th May 2012 by Grace Massa Langlois
I’ve been waiting far too long to share this Salted Caramel Semifreddo recipe with you. Combining Italian parfait with Triple-Chocolate Fudge Brownies and Hot Chocolate Sauce? – Happiness meet gluttony! The marriage of sweet and salty doesn’t get any better than this.
I’m ashamed to say this but when I’m serving these Italian parfaits for the kids and I to enjoy, the brownies barely make it out of the oven before we’re popping out the semifreddo and dousing these mini cakes with hot chocolate sauce, and an extra large drizzling of caramel. Takes me right back to my childhood when my brothers and I would make these outrageously decadent hot fudge brownie delights at home.
Only then we were using store-brought brownies and warming them in the oven before starting the over indulgent assembly. Homemade is the way to go, these brownies are so, ooey, gooey delicious. And the salted caramel semifreddo? – One spoonful and you’ll be hooked forever.
This time I prepared the semifreddo substituting a portion of the sugar with glucose (benefits of using glucose). What a difference, big difference! The texture was fantastic – so smooth and creamy. I can’t recommend using glucose enough in frozen desserts and caramel making. I know once you try it you’ll wonder why it took you so long to make this simple substitution.
I’ve noticed many recipes for semifreddo call only for folding in whipped cream into the pasta bomba (pâté à bombe or egg yolk foam) but traditional Italian recipes also call for folding in Italian Meringue. Timesaving tip? Maybe, but this is a critical step for semifreddo. Why? Italian Meringue doesn’t freeze even at -18° C. Folding in the meringue ensures a creamy, softer texture.
Having said this, and because the English translation, “half cold” or “semi-frozen” often generates confusion around the preparation of this parfait, semifreddo is in fact a fully frozen dessert with softer texture when eaten at a temperature below freezing.
Half cold, semi-frozen or fully frozen doesn’t really matter how you refer to semifreddo because it’s one dessert you definitely want to add to your repertoire of recipes for entertaining especially because they can be prepared ahead of time. And more importantly, the flavour combinations are endless.
Happy Friday!
Triple-Chocolate Fudge Brownies, Salted Caramel Semifreddo and Hot Chocolate Sauce {Torta Brownie ai tre Cioccolati, Semifreddo al Caramello Salato e Salsa al Cioccolato Caldo}
Makes up to 14 mini desserts
To make these semifreddo cakes I used two sizes of silicone moulds, demi-sphere (2 2/3 ounce capacity) and cylinder (3 ounce capacity). I was able to make 14 desserts using these particular moulds. Silicone moulds are wonderful to work with especially with frozen desserts because they pop right out. If you use larger or smaller moulds obviously the amount of desserts will vary. Keep in mind, hindsight is a wonderful thing, I may have made these slightly too small because everyone went back for seconds.
Please keep in mind semifreddo is best served slightly softened. I place my brownie round on a dessert plate, pop the semifreddo directly on to the brownie round and then refrigerate for about 5 minutes. By the time I dress the plate, drizzle with chocolate sauce and sprinkle with praline they are at the perfect consistency to enjoy.
- Salted Caramel {Caramello Salato}
- Salted Caramel Semifreddo {Semifreddo al Caramello Salato}
- Triple-Chocolate Fudge Brownies {Torta Brownie ai tre Cioccolati}
- Hot Chocolate Sauce {Salsa al Cioccolato Caldo}
- Hazelnut Praline {Pralina di Nocciole}, optional
Salted Caramel {Caramello Salato}
I’ve used a combination of sugar and liquid glucose for the caramel because glucose helps prevent crystallization.
*Please note, if you don’t have glucose on hand, increase the sugar by 57 g (¼ cup).
- 100 g (1/3 cup + 1 tablespoon) caster (superfine) sugar
- 57 g (¼ cup) liquid glucose*
- 60 ml (¼ cup) water
- 375 ml (1 2/3 cups) heavy cream, 35%
- 57 g (¼ cup) unsalted butter, cut into 4 equal pieces, room temperature
- Fleur de sel, to taste (between ¼ to ¾ teaspoon)
- In a medium saucepan with high sides, combine sugar, glucose and water. Cook over medium heat, stirring until the sugar and glucose dissolves.
- Continue to cook, without stirring, washing down the sizes of the saucepan with a pastry brush dipped in water, until the syrup reaches a rich caramel colour.
- Meanwhile, prepare a hot water bath (to keep the caramel sauce warm) and warm the cream (do not let it come to a boil) in a small saucepan over low heat.
- When caramel reaches colour, carefully stir in the warm cream (be very careful mixture will bubble up and splatter). Bring the mixture to a boil over medium heat; boil for 4 minutes, whisking constantly (any hardened bits of caramel should be melted by this point) until slightly thickened. Remove from heat.
- Whisk in the butter, one-tablespoon at-a-time, and the fleur de sel (to taste, be careful when tasting, caramel will be quite hot!) until combined well.
- Strain the caramel through a fine mesh sieve into a heatproof bowl. Set bowl over water bath.
Salted Caramel Semifreddo {Semifreddo al Caramello Salato}
Makes about 1420 ml (6 cups)
I’ve used a combination of sugar and glucose when making this semifreddo and the texture was absolutely phenomenal. Glucose (please read my post, Chocolate-Caramel Cookie Bars with Pecan Praline for more information on “glucose) helps to reduce crystallization, which in turn provides the wonderful smooth mouth feel you’re looking for in a frozen dessert. I recommend substituting a portion of the sugar with glucose in your ice cream and caramel recipes.
*Please note, if you don’t have glucose on hand, increase the sugar by 57 g (¼ cup).
- 6 large egg yolks + 2 large egg whites, room temperature
- 355 ml (1½ cups) heavy cream, 35%
- 57 g (¼ cup) caster (superfine) sugar, divided
- 57 g (¼ cup) glucose*
- 45 ml (3 tablespoons) water
- Pinch of salt
- 250 g (210 ml or 7 ounces) hot caramel sauce
- Place moulds onto a rimmed baking sheet, set-aside. Place egg yolks in a large bowl and cover with plastic. Place egg whites in a medium bowl and cover with plastic.
- In a medium bowl, using electric mixer beat heavy cream at high speed to a soft peak; refrigerate until ready to use.
- Prepare Italian meringue; in a small saucepan, combine the 2 tablespoons sugar, glucose and water. Cook over medium heat, stirring constantly until the sugar and glucose dissolve. Continue to cook, without stirring, washing down the sides of the saucepan with a pastry brush dipped in water, until syrup reaches a temperature of 115° C (240° F).
- Meanwhile when syrup reaches temperature of 110° C (230° F), using an electric mixer beat together egg whites and salt at high speed. When syrup reaches temperature, immediately remove from heat and detach thermometer. Reduce mixer speed to low and with mixer running drizzle syrup down the side of the bowl (making sure syrup does not touch the beaters) onto the whites. Increase speed to high and beat until cool (temperature of about 29° C or 85° F) and the egg whites form a stiff peak, set-aside.
- Prepare pasta bomba (pâté à bombe); in a large bowl, using a large balloon whisk, beat together egg yolks and the remaining 2 tablespoons sugar until thick and pale. Transfer 250 g (220 ml or 7 ounces) hot caramel to heatproof pourable container, storing the remainder for garnishing in a squeeze bottle or airtight container. Gradually add the hot caramel in a slow, steady stream into the egg mixture, whisking constantly. Set-aside allowing pasta bomba to cool completely.
- Gently fold the meringue into the pasta bomba in two additions.
- Remove the whipped cream from the refrigerator and fold into the lightened pasta bomba in two additions.
- Strain the mixture through a fine mesh sieve into a pourable container.
- Evenly divide the mixture between prepared moulds; cover moulds with plastic wrap. Transfer to the freezer and chill until firm, 4 hours or overnight.
Triple-Chocolate Fudge Brownies {Torta Brownie ai tre Cioccolati}
- 125 g (1 cup) plain (all-purpose) flour
- ½ teaspoon table salt
- 141 g (½ + 2 tablespoons) unsalted butter
- 226 g (8 ounces) good quality bittersweet chocolate, finely chopped
- 57 g (2 ounces) unsweetened chocolate
- 338 g (1½ cups) caster (superfine) sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 180 g (¾ cup) good quality semisweet chocolate chips
- Preheat oven to 180° C (350° F). Butter and line 28 x 18 x 5-cm (11 x 7 x 2-inch) baking tin with non-stick baking paper, leaving a 1-inch overhang on the two longer sides. Using a fine mesh sieve, sift the flour and salt onto a sheet of non-stick baking paper.
- Melt the bittersweet, unsweetened chocolate and butter in a heatproof bowl set over a saucepan of simmering water at low heat, making sure the bottom of the bowl does not touch the water. Remove from the heat and allow the chocolate mixture to cool to room temperature, about 10 minutes.
- Add sugar to the cooled chocolate mixture and using a wooden spoon (or heavy duty whisk), stir until combined well.
- Add the eggs, one at-a-time, stirring until smooth after each addition.
- Stir in the vanilla.
- Gently fold the flour mixture into the chocolate mixture.
- Stir in the chocolate chips.
- Pour the batter into the prepared baking tin and smooth the batter to the edges with an offset spatula.
- Bake until a cake tester inserted in the centre comes out with a few moist crumbs attached, about 35 minutes.
- Remove from oven and transfer to a wire rack. Cool completely in the tin.
- Run a thin knife around the edges of the pan. Using the paper overhang, carefully lift the brownies out of the pan and onto a baking sheet. Cover and chill in the freezer, 30 minutes. (Chilling the brownies makes it much easier to cut into rounds.)
- Using a cookie cutter (the same size as the base of your moulds), cut brownies into rounds. Store rounds in an airtight container until assembly.
- Store leftover brownies in an airtight container at room temperature for up to 3 days.
Hot Chocolate Sauce {Salsa al Cioccolato Caldo}
- 113 g (4 ounces) good quality bittersweet or semisweet chocolate, finely chopped
- 120 ml (½ cup) heavy cream, 35%
- ½ tablespoon corn syrup
- Place the chocolate in a small heatproof bowl.
- In a small saucepan, bring the heavy cream and corn syrup just to a simmer over medium-high heat; pour mixture over the chocolate. Let stand (do not stir) until chocolate begins to melt, about 2 minutes.
- Using a spatula, stir the chocolate, beginning in the centre of the bowl and working your way to the edge, pulling in as much chocolate as possible, until the mixture is smooth and glossy.
- If not using immediately, sauce can be refrigerated in an airtight container up to 5 days. Warm over low heat before using.
Hazelnut Praline {Pralina di Nocciole}
Assembling Semifreddo Desserts
- Reserved caramel, optional, to garnish
- Hazelnut Praline, optional, to garnish
- 15 minutes before serving, place one brownie round on each dessert plate.
- Remove moulds from freezer. Pop one semifreddo onto each brownie round. Transfer to the refrigerator to allow semifreddo to soften, about 5 minutes.
- To serve, remove desserts from the refrigerator. If using caramel, decorate the plates with drizzling of caramel.
- Using a dessert spoon, pour hot chocolate sauce over semifreddo.
- If using, sprinkle with hazelnut praline. Also, if you like, sprinkle praline over caramel on dessert plate.
- Buon Appetito!
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Tags: after school treat, afternoon tea, cake, cakes, caramel, caramel sauce, chocolate, chocolate cake, chocolate dessert, chocolate frosting, chocolate icing, dessert, desserts, desserts for entertaining, entertaining, food, food photography, food photos, hazelnut, ice cream, individual dessert, individual desserts, Italian Cakes, Italian dessert, Italian desserts, Italian ice cream, mini cakes, parfait, salted-caramel, small cakes, Summer desserts
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes
Comments (16)
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May 11th, 2012 at 3:19 pm
Oh my goodness, where has this dessert been all my life?!
May 11th, 2012 at 4:01 pm
I cannot even express how divine and beautiful this lovely dessert is – epitome of exceptional
Cheers
Choc Chip Uru
May 11th, 2012 at 4:06 pm
Wow, this is an amazing dessert! I have never seen heard of semifreddo, but now after reading your post with all the chemical details I feel like an expert. The only missing part is to taste
. And the chocolate sauce is so silky and smooth! Beautiful! Stumbled 
.
I would like to invite you to share this post (and others
) on a new photo based recipe sharing network that launched only this Monday. The idea is simple: recipe photographs are published within minutes of submission. No rejections, no reviews. And, of course, the images link back to the author’s site.
It’s called RecipeNewZ (with Z)
I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board
May 11th, 2012 at 4:34 pm
Thank you so much, will definitely come for a visit and take a look at your new site, Good Luck with the launch!
May 11th, 2012 at 5:31 pm
Grace, Beautiful desert !!!
May 11th, 2012 at 10:09 pm
Grace, these are beautiful! They sound so decadent and delicious, this is such a heavenly flavor/ingredient combination you have here
!
May 12th, 2012 at 7:53 am
This reminds me of an amazing dessert I had on my honeymoon in Italy! I’ve always wanted to make semifreddo but been a little hesitant… this looks worth a shot!
May 13th, 2012 at 12:36 am
Wow!
These look delicious!
May 13th, 2012 at 9:12 pm
Oh my gosh, this dessert looks absolutely fantastic! Totally gorgeous and delicious.
May 14th, 2012 at 4:57 pm
I really like your blog. I will try it out. Thank you for sharing. I also love sharing my recipes on my blog.
May 14th, 2012 at 5:36 pm
Beautiful. I have just attempted mousse as a celebration cake for my blog birthday cake and that went well so I am so happy to find something else to try but that uses similar principles. One question I used liquid glucose that comes in a tube do you use another variety? As the liquid glucose in a tube is very expensive here and I wondered if you could get it in different forms? Thanks so much Grace
A year ago I never thought I would even be able attempt something like that!
May 15th, 2012 at 6:42 am
I purchase the glucose in a jar from the bulk food store, I’ve found it’s pretty inexpensive this way. I think they probably get the product in a big tub and portion it out for sale.No fancy packaging to raise the costs. Do you have a bulk store around you? I know Wilton carries glucose as well but I think it’s more expensive than the bulk store option. I drool over your cakes!
May 15th, 2012 at 7:20 am
Oh wow Gracie! These are over the top decadent and worth every calorie. To the treadmill I go!
May 21st, 2012 at 6:35 am
You do not have to ask me twice to try this out. They look absolutely amazing…every.single.piece of it.
June 4th, 2012 at 10:21 am
[...] the custard this time and again, I achieved the same wonderful smooth mouth feel as I did with the Salted Caramel Semifreddo. I merely substituted two tablespoons glucose for a portion of the sugar but it was enough to [...]
March 6th, 2013 at 7:34 pm
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