Espresso Semifreddo

http://www.eatingwell.com/recipes/espresso_semifreddo.html

From EatingWell:  September 1998, The Essential EatingWell Cookbook (2004)

Traditional versions of this elegant dessert — which translates as

6 servings | Active Time: 45 minutes | Total Time: 7 hours (including freezing time)

Ingredients

• 2 large eggs
• 1/4 cup plus 1/3 cup sugar
• 1/3 cup strong brewed espresso, (or dark-roast coffee) or 3 tablespoons instant espresso granules dissolved in 1/3 cup boiling water, cooled
• 2 tablespoons hazelnut liqueur, such as Frangelico
• 1 teaspoon vanilla extract
• 2 tablespoons dried egg whites, reconstituted according to package directions (equivalent to 3 large egg whites)
• 3 tablespoons cold water
• 1/2 teaspoon cream of tartar
• 1/3 cup whipping cream
• 2 tablespoons chopped hazelnuts

Preparation

1. Fill a large saucepan or Dutch oven with 1 inch water and bring to a simmer for Step 3. Place a small mixing bowl in the freezer to chill.
2. Whisk whole eggs and 1/4 cup sugar in a heavy, medium, nonreactive saucepan until smooth. Whisk in espresso (or coffee). Cook over low heat, whisking constantly, until slightly thickened and an instant-read thermometer registers 160°F, about 10 minutes. (Do not let the mixture come to a simmer.) Remove from the heat and whisk in liqueur and vanilla. Transfer to a large bowl and let cool to room temperature, about 20 minutes.
3. Combine reconstituted egg whites, cold water, cream of tartar and remaining 1/3 cup sugar in a large heatproof mixing bowl. Set the bowl over (not in) the barely simmering water and beat with a hand-held electric mixer at low speed for 4 to 5 minutes. Increase mixer speed to high and continue beating for 3 minutes more. The meringue should hold firm peaks. Remove from the heat and continue beating until cool and fluffy, 3 to 4 minutes.
4. Whip cream in the chilled mixing bowl (no need to wash meringue from beaters) until soft peaks form.
5. Whisk one-fourth of the meringue into the cooled coffee mixture. Using the whisk, fold in remaining meringue. With a rubber spatula, fold in whipped cream.
6. Divide the mixture among six 3/4-cup metal molds (see Tip) or spoon into an 8-by-4-inch metal loaf pan. Cover with plastic wrap and freeze until firm, at least 6 hours.
7. Before serving, toast hazelnuts at 350°F until fragrant, about 5 minutes. (Alternatively, microwave hazelnuts on high for 4 minutes, stirring twice.) Let cool. Dip bottoms of molds or pan in hot water for a few seconds, then invert onto chilled dessert plates or a serving platter. Garnish with hazelnuts and serve.

Nutrition

Per serving : 185 Calories; 7 g Fat; 3 g Sat; 3 g Mono; 85 mg Cholesterol; 17 g Carbohydrates; 5 g Protein; 0 g Fiber; 58 mg Sodium; 136 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 1 1/2 fat

Tips & Notes

• Make Ahead Tip: Prepare through Step 6. Freeze well-wrapped for up to 1 week.

• To successfully unmold the semifreddo, it is important to use metal molds. If you have only glass or ceramic ramekins, simply serve directly from them.