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Chocolate-Malted Semi Freddo with Chocolate Bergamont Paint
Makes 15-20 Servings
Ingredients
* FOR THE CHOCOLATE MIXTURE:
*8 large egg yolks
*2/3 cup + 1/4 cup granulated sugar
*1/2 cup + 1 tablespoon whole milk
*1/4 cup Vanilla Brandy or brandy
*1/4 cup malt powder
*1 vanilla bean, split
*1 cup semisweet chocolate pistols or coarsely chopped semisweet chocolate
* FOR THE CREAM AND MERINGUE:
*3 1/2 cups heavy cream
*1/3 cup large egg whites (from 2 to 3 eggs)
*1/4 cup granulated sugar
* TO SERVE:
*Chocolate Bergamont Paint
*24-Karat Gold Syrup
*About 1 cup finely chopped semisweet chocolate
*Cocoa powder, for sprinkling
*Powdered sugar, for sprinkling
*Pistachio Chili Tuiles
*Caramel Boings
*Oranges in Star Anise
Instructions
1To prepare the chocolate mixture, line 15 to 20 2 1/2-inch round collars with strips of 2-inch-high acetate and put them in the freezer. Alternatively, line cupcake tins with paper liners and set aside.
2In a large metal bowl, whisk together the yolks, sugar, milk, brandy and malt powder. Add the vanilla bean. Set the bowl over a saucepan holding simmering water. Do not let the bottom of the bowl touch the water. Whisking constantly, cook over medium heat until the mixture thickens and ribbons back on the surface when the whisk is lifted. Remove from the heat and lift out the vanilla bean. Rinse the bean and set aside to dry. Use it to flavor sugar or brandy. Whisk the chocolate into the hot mixture until melted and the mixture is smooth and evenly colored. Set aside to cool almost completely.
3To prepare the cream and meringue, in the bowl of an electric mixer fitted with the wire whisk, whip the cream until stiff peaks form. Refrigerate to keep chilled.
4In another clean, dry bowl of an electric mixer fitted with the wire whisk, beat the egg whites until nearly stiff. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.
5Fold the whites into the chocolate mixture in thirds. Do not worry if specks of whites remain in the mixture. Fold the chilled cream into the mixture just until blended. Pour into the collars or cupcake pans, filling them to within 1/4-inch from the rim. Freeze for at least 8 hours or overnight.
6To serve, paint a large swatch of chocolate paint on a white plate. Drizzle a swipe of gold syrup next to it.
7Take a semi freddo from the freezer and remove the collar. Spread the chopped chocolate in a shallow dish and dip the bottom of the semi freddo in it to coat. Sprinkle the top with cocoa powder and then powdered sugar. Remove the acetate and set the semi freddo on top of the chocolate paint. Insert a tuile in the center of the semi freddo. Lean a boing against the side of the semi freddo. Arrange 2 orange segments on the top of the plate and serve immediately.
Source
Executive Pastry Chef/Partner Gale Gand, TRU, Chicago, Illinois