Coffee Infused Semi-Freddo
Rosemeary infused caramel, milk crumble and grand marnier infused whipped crèmePrep Time:
15 minutes Ready In:
1 + hour Serves:
2 tub | 950 g Tre Stelle® Extra Smooth Ricotta 2 tub | 550 g Tre Stelle® Mascarpone 6 tbsp | 90 mL coffee liqueur (Kahlùa, Tia Maria) 2 tsp | 10 mL vanilla 1/2 cup | 100 mL confectioners sugar 6 tbsp | 90 mL espresso coffee beans, finely ground Caramel 1 cup granulated sugar ¼ cup water 6 tablespoons salted butter, cut into pieces ½ cup heavy cream, at room temperature 1 sprig rosemary 1 teaspoon coarse sea salt
Place Ricotta and Mascarpone in a medium bowl and mix together using a wooden spoon. Add the coffee liqueur, vanilla, confectioners sugar and coffee grinds; stir until combined. Spoon into spring form mold and freeze for 2 hours or overnight. Thirty minutes before serving place ramekins in refrigerator to soften slightly. Just before serving dip ramekins quickly into warm water and invert onto a serving plate. Drizzle with hot espresso, whipped cream and cocoa if desired. Caramel: In a saucepan bring the cream and rosemary sprig just to a boil, remove from heat and let the cream steep to room temperature with the rosemary. Discard the rosemary and continue with recipe. Add the sugar and water to a 3-quart saucepan set over medium heat. Stir until combined. Do Not Stir Again! Simply swirl the saucepan until the sugar has melted and turns a light amber color. If you use a candy or instant read thermometer, the mixture should register 350º at this point. Carefully add your butter and whisk until all the butter has melted. Remove the saucepan from the heat and slowly pour in the cream, whisking constantly until all of the cream has been incorporated. Whisk in the sea salt and set aside to cool. Allow to cool about 5 minutes and then pour into an airtight container for storing in the refrigerator.