Who else is waiitng for the summers to be over ? One of the things I like best about Bangalore is the pleasant weather but every year the summer seems to be getting worse here. The last couple of months have been swelteringly hot and irritatingly sweaty .
I don’t mean to crib but just needed to say it. I would say that summers are good for icrecreams but really – ice creams are all-season food. who disagrees ?
And this eggless coffee semifreddo will make you all want to make it and eat it all year round, especially if you are a coffee addict like me !
Semifreddo (meaning half frozen) is an Italian style of icecream that needs no churning / ice cream maker and is softer than regular ice cream. It is usually set in a tin , unmolded and served in slices as opposed to scooped. The classical recipes contain egg yolks but this one skips the eggs without any compromise on taste !
Its soooo simple to make and only takes a handful of ingredients – cream , condensed milk , a dash of milk and your favourite instant coffee . I threw in some chocolate chips but thats just because I had some on hand. You can totally skip it but it does add a little crunch to all that creaminess . But otherwise, you literally have to dissolve the coffee in the milk and whip up all the ingredients. Set and freeze ! No machine. No churn . No fuss !
Eggless coffee semifreddo
Ingredients
- 2 tablespoons instant coffee powder
- 2 tablespoons milk
- 500 ml or 2 cups whipping cream cold
- 60 ml or 1/4 cup sweetened condensed milk
- 1/4` cup chocolate chips optional
- chocolate shavings to garnish optional
Instructions
- Lightly oil a loaf tin ( 9 x 4 inch ) or any other tin you have and line with parchment paper or cling wrap . Leave extra enough on the free top ends to cover the top.
- Dissolve the coffee in the milk and keep aside.
- In a bowl , whip the cream to soft peaks
- Add in the condensed milk and beat until incorporated
- Add the coffee mixture and bet until smooth
- Add the chocolate chips (if using ) and fold in .
- Transfer the mixture to your prepared pan and spread evenly , pushing into corners well. Smoothen the top.
- Cover the top with cling wrap or parchment.
- Freeze for about 3 hours until set
- To un mould , remove the top cover , place the pan upside down over your serving plate , lift pan off and peel away the wrap / parchment
- You can garnish with chocolate shavings / chocolate chips / nuts / chocolate sauce. Slice and serve !
Notes
if you are not a coffee person , why dont you head on here and check out my mango semifreddos !
This eggless coffee semifreddo is super creamy and such a mellow , not too sweet flavour. Still have some in the freezer and it ll help keep me sane until this heat lets up !