I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Thursday, 11 February 2016

Coffee Semifreddo with Chocolate Coffee Beans.




Coffee Semifreddo with Chocolate Coffee Beans.

Incredibly proud of this recipe especially the 'coffee beans'.They took about 45 minutes to make but the reactions I've had make the effort worthwhile. 
A very special boy is having his 5th birthday party this weekend, his beautiful mum is making him his birthday cake and I've made this Semifreddo for the (adult) guests.

Equipment:
Large loaf tin lined with cling film (2 litre capacity).

Make 250ml strong coffee (I used 4 espresso shots)

          In large saucepan, put in,
-400ml water.
Bring it up to a gentle simmer.

         Use an electric mixer beat,
-3 eggs + 3 egg yolks, with
-180g caster sugar,
-1tsp vanilla bean paste.
Beat until light and frothy.
Transfer into a heatproof bowl.
Place on the pan of simmering water.
Use a balloon whisk to whisk the mixture over simmering water. Whisk continuously for 5 minutes. Take off the heat, leave aside and get on with the next bit.

       In a small saucepan, put in,
-100g white chocolate, broken, into chunks.
Cook, stirring on low heat until melted and smooth, leave aside.
(Alternatively place in a heatproof bowl set over a pan of gentle simmering water. Cook, stirring until melted)

       Use an electric mixer, to beat,
-2x250g mascarpone cheese,
-200ml double cream.
-4tbsp icing sugar,
-1tsp vanilla bean paste.
Beat until the cream just holds its shape, stir through,
-slightly cooled egg mixture.

      Divide mixture into 3 portions.
Add 3tbsp of coffee to the first mixture so that it resembles a Caffè Latte.
Add the rest of the coffee to the second mixture so that it resembles an Americano.
Add white chocolate to the last mixture so that it resembles a Babychino.

Spoon the Caffè Latte mixture into the prepared tin. Spread evenly.
Freeze for around 2-3 hours until set.
Spoon on Babychino mixture. Freeze2-3 hours or until set.
Spoon the Americano mixture into the prepared tin.
Freeze 4 hours to overnight.

          Coffee Beans.
In a small saucepan, melt
-100g dark chocolate, with
-100ml double cream.
Cook, stirring until the chocolate has melted and the mixture is smooth.
Leave to set.
Once set.
Roll 1/2tsp of mixture, make an indent with a skewer.
Refrigerate until needed.

          To serve.
Invert the semifreddo on to a serving.
Top with chocolate coffee beans.
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