After eight semifreddo with vanilla sauce recipe

After Eight Semifreddo with Vanilla Sauce recipe

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Recipe intro

Indulge in the ultimate after-dinner treat with this delectable "After Eight Semifreddo with Vanilla Sauce" recipe. This frozen dessert combines the rich flavors of dark chocolate and refreshing mint, reminiscent of the iconic After Eight chocolates. Topped with a silky smooth vanilla sauce, each spoonful offers a heavenly blend of creamy textures and irresistible sweetness. Perfect for impressing guests or satisfying your own sweet tooth, this recipe is sure to become a new favorite.

Keywords: After Eight, semifreddo, vanilla sauce, dark chocolate, mint.

After eight semifreddo with vanilla sauce recipe details

After eight semifreddo with vanilla sauce recipe, recipe Rating: 4.7
Number of votes:122 

Ingredients

	For the Semifreddo:
300 g	egg white
100 g	confectioners’ sugar, sifted
100 g	powdered sugar
100 g	chocolate chips or flakes
100 ml	mint syrup
1 l	double cream or whipping cream
1 large	vanilla pod
	For the Vanilla Sauce:
16 medium	eggs, yolks only
1 l	milk
250 g	powdered sugar
75 g	flour
1 large	vanilla pod
	lemon peel of 1 lemon
	orange peel of 1 orange
	For the Lingue di Gatto (Cat’s Tongues) for decoration, optional:
100 g	flour
100 g	butter
100 g	egg whites
100 g	confectioners’ sugar, sifted

Instructions

Making the Semifreddo:

Whisk cream until firm.

Mix together the egg whites with the confectioners’ sugar until firm. Put this mixture on top of very cold water to let the mixture cool a bit.

Put the powdered sugar into a oven proof dish and heat in an oven to 170°C. Take the warm sugar and gradually add it to the cooled egg whites and sugar mixture.

Mix the cream together with the egg whites and sugar mixture.
Add the mint syrup and chocolate flakes and mix well only using a spoon or spatula.

Put in a freezer at -18°and leave overnight.


Making the Vanilla Cream:

In a bowl mix together the yolks, sugar and flour. Mix and pour into a cooking pot.

Over low heat gradually add the milk into the dry ingredients and keep stirring constantly. Keep stirring until the cream begins to thicken and becomes creamy.

With the last bit of milk also add the vanilla pod and keep stirring.

When the cream has reached its desired creamy consistency, remove pot from heat and add the lemon and orange peel. Leave for 5 minutes and then remove orange and lemon peel and vanilla pod.

The cream should have room temperature when serving with the Semifreddo but can also be stored in the fridge.


Making the Lingue di Gatto:

In a bowl mix together the butter and sugar. Gradually add egg whites, beating well after each addition. Add the salt and gradually add the flour. Mix well.

Using decorating tube or any form of stencil form dough into tongue-like shapes.

Bake in oven at 180°C for 10 minutes or until golden brown. Remove and let cool.


Arranging the After Eight Semifreddo with Vanilla Sauce dessert.

On a plate arrange two dollops or two equal squares of the Semifreddo.

Pour over the vanilla sauce.

Arrange the Lingue di Gatto around the Semifreddo or create your own fancy design in order to present this dessert.

Sprinkle powdered sugar and cocoa powder around the dessert to decorate the plate.


About the dessert:
A special dessert recipe provided by Chef Alessandro D’Agnolo from the Restaurant Antico Filatoio in Rovereto, Italy.

Preparation time:
ca. 50 min
Resting time:
ca. 12 hrs
Grade of difficulty:
tricky
Calories per portion:
n/a