Italian · Dessert
Zuccotto Semifreddo Dome
A dense, no-churn semifreddo built on an egg yolk and sugar sabayon lightened with whipped cream and mascarpone, studded with dark chocolate and toasted hazelnuts, and lifted with a touch of brandy - the frozen, aerated cousin of Florence's classic zuccotto dome.
$1
25 minsPrep
6 minsCook
271 minsTotal
MediumLevel
Nutrition per serving
464Calories
5.7gProtein
38.5gFat
21.8gCarbs
18.6gSugar
1.5gFiber
34mgSodium
275mgChol
21.1gSat Fat
169mgPotassium
78mgCalcium
1.6mgIron
0.5mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
1.7gAlcohol
Goes well with
Affogato-Style Espresso
local
Moscato d'Asti
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Set a heatproof bowl over a pan of barely simmering water (double-boiler) and whisk the egg yolks with the sugar continuously for 5-6 minutes until pale, thick, and the mixture reaches ribbon stage - this is a sabayon base, essential structure for a no-churn semifreddo.
2
Remove from heat and continue whisking off the heat for 1-2 minutes to cool slightly, then whisk in the brandy and vanilla extract.
3
In a separate bowl, whip the heavy cream to soft peaks using the hand-mixer, then fold in the mascarpone until smooth.
4
Gently fold the cooled sabayon into the cream-mascarpone mixture in two additions, keeping as much air in as possible.
5
Fold through the chopped dark chocolate and toasted hazelnuts.
6
Spoon the mixture into two small ramekins or a single small dome-shaped bowl lined with plastic wrap, smoothing the tops.
7
Cover and freeze for at least 4 hours or until fully set and firm to the touch.
8
To serve, invert the dome(s) onto a plate, peel away the plastic wrap, dust with cocoa powder through a sieve, and scoop or slice into portions.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 36g36g Egg Yolk, whisked
- 30g30g Sugar White
- 90g90g Heavy Cream, whipped to soft peaks
- 30g30g Mascarpone
- 12g12g Chocolate Dark 70, finely chopped
- 10g10g Hazelnut, toasted and chopped
- 8g8g Brandy, 100% alcohol retained
- 2g2g Vanilla Extract, 100% alcohol retained
- 2g2g Cocoa Powder, for dusting, 1
