Claire Saffitz Homemade Coffee Stracciatella Semifreddo | Dessert Person

[Music] I can hear everyone at home being like she didn't cook that no I did not this is not cooked nor are the egg whites cooked so you are at all concerned about raw eggs don't make this there's not really a good pasteurization option [Music] Claire saffets welcome to my home kitchen today I have probably my favorite recipe from my favorite chapter of what's for dessert it's from the frozen desserts chapter and it's my coffee strachatella semifredo really easy to assemble all you need is a hand mixer and it becomes this kind of like delightful Frozen treat Sun [Music] semifrato is an Italian word means half Frozen it really refers to technically a frozen moose but it's really kind of a perfect classic Italian frozen dessert it is basically a kind of no Churn ice cream you could do any flavor you want so I love this kind of coffee version and then starchatella and the name refers to the way that chocolate is like incorporated into the recipe so strachatella means little shreds you get these really fine melt-in-your-mouth shreds of chocolate so it's just very very texturally satisfying and there's no better frozen dessert than a coffee frozen dessert what I love about semifredo in particular is how few ingredients it starts with because the the point of the recipe is that we're incorporating a lot of air into all the ingredients to make this like super Airy light melt in your mouth frozen dessert and it's like you look at this and like where's the recipe ingredients like what else what else goes in here and this is it so I have you know really really few ingredients and it transforms into this incredible kind of like frozen confection we're starting with two cups of heavy cream that's really kind of the base of the recipe I have two ounces here of melted chocolate which is just kind of cooling I don't want it to cool all the way like so it hardens but just so it's not hot a tablespoon of instant espresso a little bit of kosher salt two large eggs some vanilla extract and then sugar which I have divided because some of it goes in one place and some of it goes into another as far as special equipment the main thing that you'll need is a hand mixer you could do all of this in a stand mixer it's really up to you then importantly you'll need a loaf pan preferably metal I only have one that I love pan and it's already in the freezer with a structurcella semifredo I made last night so here I just have a glass one and you can see that I have lined it in plastic wrap and then the only other thing that might sort of present like a an equipment challenge is that you need sufficient Bowl space so I have two medium bowls and one large bowl because I have three components and I'm going to all whip separately and then they get folded together and then that becomes your semifredo [Music] I made one batch of the semifrada last night so it could freeze and set up and for that one I just microwaved the chocolate in a glass bowl of course on like low power and 30 second bursts this one I melted over a double boiler in my little saucepan over there it's getting a little bit thick you want to be able to drizzle it so I'm going to just set it back over the saucepan is off the heat but I'm just going to set it over the warm water so it gets a little more fluid you just don't want it to be very very hot the first step actually is to line your pan which I've already done and go ahead and stick it in the freezer if you're using a metal pan the reason that's useful is because the metal will cool down super fast and get really cold and it will help to set up your semifredo faster this one's glass it's not going to get as cold but just for the sake of the recipe I'm going to put in the freezer where am I going to put it is the question I have my two medium bowls which are going to come later for my eggs the first thing I'm going to do in my large bowl is whip my heavy cream so I'm using two cups of heavy cream which is super convenient because it's just a full Pint make sure it's cold that's kind of number one when your whipping cream is it has to be cold and I'm not sweetening this all that the sugar comes later and the other components gets mixed in but this is really kind of the base of the recipe so I have my hand mixer plugged in it's great to work in a really large bowl like this and I'm going to be mixing everything in this bowl so it's good to have that extra room so I'm going to take this to firm Peaks that's going to kind of give it maximum stability and maximum air but not any further and I want to start off on kind of the medium low speed and then as the cream thickens I can increase the speed if I go full blast I end up splattering a lot around I'm at like soft peaks right now you can see that the surface is pretty flat and it is just sort of barely holds a little bit of volume so once you get to soft peaks you're just you're not very far away from medium and then firm Peaks so I'll show you how it changes we're looking for good volume obviously a literal Peak which I will demonstrate but we're also looking for like you know what's happening because you get really sharp Trails left by the beaters and it shouldn't have too much movement on its own inside the bowl like it should be nice and firm so I'm about there that's a pretty firm Peak you don't want to over beat because all the little fat particles that are in the cream start to Clump together and you get something grainy and then if you go really too far then you're like halfway to butter and you don't want that so stop short of that we have this nice like sort of dense light mixture so here's that chocolate I was just kind of keeping in a slightly warm spot so that it remains fluid but you want it to be mostly cooled you don't want it to be really hot when you get like a stretch of tele gelato if you've ever been to Italy or any like good gelato place um that texture is achieved by basically streaming melted chocolate into the gelato machine as it's spinning and it's kind of like hitting that cold base and solidifying and then it's getting churned around so you get these irregular particles some of which are very very fine and then they melt on your tongue and it's incredible I'm obviously not doing that here because I'm not churning it so here is what I do to achieve a similar strachetella texture I am going to drizzle all of this chocolate onto the surface of my cream this is why you want to use a large bowl so I have a nice big surface area and I'm just going to drizzle like crisscross back and forth so I just am using all of the chocolate so you'll cover a decent amount of the cream with it you can just scrape in any last bits and you can see that the chocolate has hit that cold cream and has already started to solidify that's what we want we want it to be solid so that when I go to mix it again it breaks apart and you can see I have some really really fine streaks and those are going to turn into just like little teeny tiny little pieces and then some larger areas that are going to turn into like a bigger chocolate chip so that's what you want the bowl is still really cold but I'm going to pop this back into the fridge so it can stay cold and so any of those larger pockets of chocolate can firm up while I mix the other two components now here's a duck confi so I don't have to wash the beaters I'm going to now move on to my egg components so I have a yolk mixture and an egg white mixture so the first thing I'll do is separate my eggs just two eggs and the reason you get such like an aerated light mixture is because you're incorporating so much air into all the components the yolks and the whites and the cream so my eggs are at room temp if you want to go ahead and separate them while they're cold from the fridge you tend to get less breakage of the yolk that way and what you don't want is any yolk in the whites because that's going to inhibit their whipping if you need to go ahead and separate them and then let them come to room temp you'll get better whipping and aeration of whites if they're room temp so I'm going to set the whites over here because that comes later and now I'm going to make my yolk mixture I'm going to add a quarter cup of granulated sugar a tablespoon of instant espresso powder you could also use like dehydrated like instant coffee granules too that's going to give it a lot of coffee flavor I'm not incorporating coffee in liquid form because it adds too much water to your mixture and then you end up with something icy and hard rather than like soft and kind of melty then some kosher salt beaters can have a little bit of cream on it from before I don't have to wash them I am going to whip this oh wait I forgot the vanilla extract I wonder why that was sitting over here still I think most people think about whipping egg whites but you can also whip yolks of course they're not going to get the same volume that you get from the egg whites but they will become light and pale so that's what we're going for it's also through this process that the moisture in the yolk is going to dissolve that powdered espresso so I'm gonna beat this on high speed until the yolks have lightened in color the whole mixture is kind of like light and moussey and it's going to make a ribbon so you'll see I'll show you this is going to take maybe like four minutes [Music] after a few minutes of mixing I have this really thick kind of pale yolk mixture which looks great you can see that when I let it kind of fall back onto itself it makes a little bit of a ribbon it's kind of hard to get the visual with these beaters but there's still little tiny granules of the powdered espresso but those they tend to kind of just dissolve once the whole mixture is assembled now I'm going to do a quick change out and bring over my two egg whites plus now I have three tablespoons of sugar but before I whip this I have to clean the beaters because now there's like cream and yolk mixture on the beaters and that has fat in it and I don't want any fat in my egg whites because that's going to inhibit whipping so give these a good clean so now I reserved some of the sugar in the recipe because when you beat egg whites adding sugar will stabilize them so when you add when you beat egg whites you're denaturing the proteins and it's capable then of trapping air but it's unstable so to increase the stability we add a little bit of sugar so that's why some sugar with the yolks some with the whites and now it's always a good idea when you're whipping egg whites to start on low speed to break them up a little bit and then once they get a little bit foamy and start to turn white and opaque I'll start to add my sugar but with only two egg whites it whips pretty fast so now it's a little waiting for me so I'm going to gradually add my sugar and I can turn up the speed so I'm pretty much at medium Peaks it holds its shape well and when I pull up the beaters I get Peaks but they kind of droop over so that's like a medium Peak so now my egg whites are done this is going to be set aside I'm going to keep my hand mixer handy because I'm going to use it for the next step which is to start incorporating my yolks and my whites into that whipped cream base and to make the starchatella bowl is super cold you can see that all of that chocolate has hardened on the surface of the cream so now what I'm going to do is I need a spatula the first step in mixing everything together is to scrape that thick yolk mixture into the bowl with a whipped cream with that yolk mixer in there first of all this looks so cool now is the fun part where I'm going to beat this mixture until I see firm Peaks form again because the yolk mixer is going to loosen it a little bit and by beating it I'm also breaking up all that chocolate into a little bit so that's going to form that kind of straw to tell that texture so I don't have to wash it with the egg whites on there so back in foreign [Applause] okay we're looking pretty firm here look at how like delicious and smooth and creamy it looks but I have super fine little pieces of chocolate and then in some places I had like a bigger piece I'm officially done with the mixer it has served this well and now the last step is folding in your beaten egg whites so all at once all in go my egg whites so this is adding a little bit of additional sweetness but mostly texture it's just adding all of that air so now this nice folding motion this part is so beautiful and basically what I've what I've made is mousse so if I chilled this I would have like a coffee mousse and if I froze it I got semifredo and folding is really the method that you want to use to gently incorporate anything really Airy to preserve all of that air it's like we worked pretty hard beating all those components separately to make them super Airy so I'm going to grab my frozen loaf pan go ahead and smooth it in this is a you know a decent amount of volume we made a good amount of semifredo and it was all from just basically two cups of cream and two eggs pretty impressive so I'm just smoothing this all around look at how light it looks I don't actually need to focus too much on smoothing in the surface because I'm going to take the overhanging plastic which I left several inches on all four sides and I'm going to wrap it up and around semifredo because when you put stuff in the freezer it can really quickly take on like an off flavor like a freezer flavor so I lined this with two crisscross pieces of plastic so one going this way and one going this way so and then I'm just kind of gently pressing it down onto the surface so now basically the semifredo is done it just has to go back into the freezer so it has an opportunity to freeze solid which should take at least four hours so I recommend absolutely doing this the day before if you want to serve it or at the very least the morning before you know if we want to serve in the evening and I have one that I made last night so I know it's frozen solid I'm going to pull it out and grab my ice cream scoop so we can taste it [Music] so I'm just uncovering it I'm just going to leave it actually inside the loaf pan so you can let it soften a little bit at room temp but it's actually scoopable and completely frozen solid and so I prefer to scoop it when it's really cold and then I like it to get a little bit melty inside the bowl foreign maybe not the ideal scoop for this Archie don't think about it don't do it Kitty he knows when I'm like busy you can see it kind of has the like scoop ability of ice cream and at where I've scooped you can see all the different pieces of chocolate like this is like a perfect stratatella consistency it's like this little kind of fine chip it's gonna like melt as soon as I eat it delish it's getting a little bit melty but one great thing about semifredo as opposed to ice cream is that even when it sort of approaches room temp and starts to warm up it still kind of maintains its shape so it doesn't get you know go back to like liquid form like ice cream when you can deploy eggs in this way where you're having like the yolks and the white separate and you're using bead and egg whites you can achieve such incredible texture and it's that lightness plus the kind of intensity that you get from the chocolate but then like how melty it gets see that texture it's just so good and anyone that knows me knows I love coffee desserts like more than anything when they're cold it's so creamy so light so definitely one of my favorite desserts in my favorite chapter in what's for dessert because it's just so delicious and fun to make and special so thank you so much for watching we're gonna bring you more episodes of dessert person more recipes from what's for dessert and don't forget to like And subscribe [Music] thank you

Channel: Claire Saffitz x Dessert Person

Views: 156,193

Keywords: Claire Saffitz, Claire Saffitz Makes, Dessert Person, Bon Appetit, Gourmet Makes, Claire Saffitz Dessert Person, semifreddo, semifreddo recipe, homemade semifreddo, how to make semifreddo, ice cream, dessert, food, semifreddo al caffè, semifreddo al cioccolato, italian, italian recipes, dessert recipes, dessert person, easy dessert, desserts, no bake dessert, NYT Cooking, Food52, Homemade Coffee Semifreddo, Semifreddo Recipe, Claire Saffitz Ice Cream, Coffee Stracciatella, DIY

Id: TkXRN3RHH9I

Length: 16min 50sec (1010 seconds)

Published: Thu Aug 24 2023