Coffee Semifreddo With Warm Miniature Doughnuts
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Coffee Semifreddo With Warm Miniature Doughnuts
  Coffee  
Last updated 6/12/2012 1:17:15 AM. Recipe ID 47547. Report a problem with this recipe.
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      Title: Coffee semifreddo with warm miniature doughnuts
 Categories: Cooking liv, Import
      Yield: 1 Servings
 
      3 lg Egg yolks
      4 tb Sugar
      1 tb Kahlua
      2 tb Strong brewed espresso
    1/2 c  Well-chilled heavy cream
      2 lg Egg whites*
           Unsweetened cocoa powder for
           -dusting semifreddo

-----------------------ACCOMPANIMENT----------------------------
           Warm miniature doughnuts;
           -(recipe follows)
 
  *if egg safety is a problem in your area, substitute 4 teaspoons
  dried egg whites (such as Just Whites, available at some supermarkets
  and by mail order from New York Cake & Baking Distributors, tel.
  800-942-2539), reconstituted by stirring 1/4 cup warm water into them
  as package instructions indicate
  
  In a large metal bowl combine yolks, 2 tablespoons sugar, Kahlua and
  espresso. Set bowl over a pan of simmering water and with a hand-held
  electric mixer beat yolk mixture, moving beaters around pan, until
  mixture triples in volume and (with motor off) falls in thick ribbons
  from lifted beaters, about 5 minutes. Set bowl in a larger bowl of
  ice and cold water and cool mixture, stirring gently with a rubber
  spatula.
  
  In a chilled bowl with cleaned beaters beat cream until it just holds
  stiff peaks and chill while beating egg whites.
  
  In a bowl with cleaned beaters beat whites until they just hold soft
  peaks. Add remaining 2 tablespoons sugar and beat until meringue just
  holds stiff peaks.
  
  Fold cream into yolk mixture and fold in meringue gently but
  thoroughly. Spoon mixture into six 1/3-cup espresso cups, mounding
  slightly. Freeze mixture, uncovered, until firm, about 3 hours.
  Desserts keep in freezer, loosely covered with plastic wrap once
  hardened, up to 3 days. Dust semifreddo with cocoa powder and serve
  cups on saucers with doughnuts.
  
  Yield: 6 servings
  




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Recipe ID 47547 (Apr 03, 2005)

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