Semifreddo Vlaanderen
(Photo@TheFoodTraveller.com - Nikon D200)
I have done it again. This semifreddo recipe is now stuck in my head and as mentioned in a comment on the previous post ... here I am with a new version. I call this one Semifreddo Vlaanderen (Flanders), because this is a typical Flemish taste with chocolate and the spicy speculoos (or speculaas) cookies. Elke really adores this version more ... I really like both! Now, what will we do with so much of it left when friday we are gone to Italy for a couple of days??? Should we eat it all tonight ?!?!
Serves: 10
FlexiPoints: 3.5
Suggested wine: absolutely nothing. Get a coffee!
Special equipment: none.
Ingredients:
2 (separated) eggs
30g sugar
220g single cream (35%)
100g Callebaut dark chocolate (70%)
100g Speculoos cookies
1 vanilla pod
2 tbsp Rum
Ingredient note: As the name says, this recipe has been done purely with Belgian ingredients (well, I call them flemish). So use real Speculoos (check Wikipedia) and Callebaut chocolate. If you can’t ... use your favorite chocolate and try to get some dry brown cookies that have been seasoned with cardamom, pepper, cinnamon, cloves and ginger. Or at least cinnamon!
How-to:
1. Split the vanilla pod. Scrape the seeds out and mix them with the cream. Add the pods to it, stir and let it rest for at least 30’ in the fridge.
2. Make a meringue batter with the sugar and the eggs white by whipping the whites to soft peaks and adding the sugar when they start foaming up. Discard the vanilla pod halves and whip the cream until a light and airy (yogurt-like) consistency is obtained. Whip the egg yolks until light and foamy.
3. Chop the chocolate in medium pieces and crumble the cookies. Gently mix the cream with the yolks and the rum. Fold in, then, the meringue batter. Add gently the chocolate and cookies.
4. Fill a baking tin with the mix and put in a freezer for at least 10 hours.
5. When serving, remove from the tin and slice it quickly. Serve immediately to avoid it to melt.
Serves: 10
FlexiPoints: 3.5
Suggested wine: absolutely nothing. Get a coffee!
Special equipment: none.
Ingredients:
2 (separated) eggs
30g sugar
220g single cream (35%)
100g Callebaut dark chocolate (70%)
100g Speculoos cookies
1 vanilla pod
2 tbsp Rum
Ingredient note: As the name says, this recipe has been done purely with Belgian ingredients (well, I call them flemish). So use real Speculoos (check Wikipedia) and Callebaut chocolate. If you can’t ... use your favorite chocolate and try to get some dry brown cookies that have been seasoned with cardamom, pepper, cinnamon, cloves and ginger. Or at least cinnamon!
How-to:
1. Split the vanilla pod. Scrape the seeds out and mix them with the cream. Add the pods to it, stir and let it rest for at least 30’ in the fridge.
2. Make a meringue batter with the sugar and the eggs white by whipping the whites to soft peaks and adding the sugar when they start foaming up. Discard the vanilla pod halves and whip the cream until a light and airy (yogurt-like) consistency is obtained. Whip the egg yolks until light and foamy.
3. Chop the chocolate in medium pieces and crumble the cookies. Gently mix the cream with the yolks and the rum. Fold in, then, the meringue batter. Add gently the chocolate and cookies.
4. Fill a baking tin with the mix and put in a freezer for at least 10 hours.
5. When serving, remove from the tin and slice it quickly. Serve immediately to avoid it to melt.
Labels: dessert
posted by The Food Traveller at 8:44 PM
6 Comments:
senza fiato, senza parole. dev'essere super questo semifreddo! lo farò sicuramente... gli speculos chissà se li troverò somewhere a Milano... li cercherò comunque, in certi negozietti insospettabili e d'altri tempi si trovano molti prodotti diversi dal solito. ciao ciao
Grazie!
All'inizio pensavo di usare gli amaretti, ma questi speculoos sono migliori ... meno secchi, aromatici ma piu' delicati. E' incredibile che sono fatti con tutte quelle che erano le spezie piu'costose in antichita' ... sara' forse per questo che sono diventati tipici biscotti di Natale, bah! Chissa'!
Ciaooo
pensa che non li conoscevo.. speculos, bel nome pure. che deriva da specchio, ho letto.. mi piace. grazie a te!
Fantastico anche questo... se pensi che non amo i dolci e ne faccio in quantità!! Però adoro da impazzire i semifraddi.. Grazie FrancescO!
Buon kitchen aid!
complimenti anche da me per questi 2 semifreddi appena fatti, mi poace il suggeriemnto di gustarli con un buon caffè. Sono difficili da fare? Aspetto anche qualche tua ricetta giap :-) Ciao!
Francesca, sono facilissimi ... la cosa piu' difficile e' aspettare che siano pronti.
Il prossimo semifreddo (e' sara' tra un bel po poiche di dolci ne ho mangiati troppi) lo provero' a fare a strati tipo la mattonella semifreddo che si fa nel pugliese.
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