Chocolate Malted Semifreddo
- 4 yolks
- 1/2 scant cup sugar
- 2 tablespoons brandy
- 2 tablespoons malt powder
- 1/3 cup milk
- 1/2 vanilla bean, split
- 1/2 cup chopped semisweet chocolate
- 1 3/4 cups heavy cream, whipped to soft peaks
- Cocoa powder and confectioners' sugar for sprinkling
- Line round 2 1/2-inch collars with strips of acetate and place them in the freezer.
- In a large bowl, whisk the yolks, sugar, brandy, malt powder, milk, and vanilla bean together.
- Over a hot water bath cook whisking constantly until very thick, like a sabayon.
- Remove from the heat and take out the vanilla bean.
- Whisk in the chocolate to melt it, then let this cool almost completely.
- Fold in the whipped cream until completely combined.
- Pour semifreddo mixture into collars filling 1/8-inch from the top and freeze overnight.
- To serve it, take it out of the collar and sprinkle it lightly with cocoa powder and powdered sugar then place on dessert plates then peel off the acetate.
- Let sit for 10 minutes before serving to temper it a bit.
yolks, sugar, brandy, malt powder, milk, vanilla bean, semisweet chocolate, heavy cream, cocoa
Taken from www.foodnetwork.com/recipes/chocolate-malted-semifreddo-recipe.html (may not work)