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easy summer dessert Turkish coffee semi freddo
Photo credit Shannon Sarna

Cardamom Coffee Semi Freddo

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This half-frozen sweet treat with Middle Eastern flavors is bound to impress any dinner guests.

  • Total Time: 6 hours 40 minutes
  • Yield: Serves 6-8

Ingredients

Units
  • ½ cup brewed espresso or strong coffee
  • 34 whole cardamom pods
  • 8 egg yolks
  • 1 cup sugar, divided
  • ½ tsp cinnamon
  • pinch salt
  • 1 ½ cups heavy whipping cream
  • ½ tsp vanilla

Instructions

  1. Brew coffee or espresso and add cardamom pods. Allow to sit 20-30 minutes, then strain coffee to remove pods.
  2. Prep a loaf pan with non-stick spray and then line with plastic wrap on all sides. Set aside.
  3. Whisk ½ cup of sugar with egg yolks, espresso and salt in a large metal bowl. Place the bowl over a pan of simmering water. There should only be about 1 inch of water on bottom of pan.
  4. Prep a large bowl of ice water. Set aside.
  5. Whisk egg yolk mixture for 5-6 minutes, until thick and creamy. Place bowl into the other large metal bowl with ice water to cool.
  6. In a stand mixer fitted with whisk attachment, or using a hand mixer, whisk heavy cream, starting on low speed for 1 minute then raising speed to high. Add ½ tsp vanilla and other ½ cup sugar until firm peaks form.
  7. Using a rubber spatula, fold the whipped cream into the coffee custard. Spoon mixture into the prepared pan and place in freezer overnight or for at least 6 hours.
  8. When ready to serve, remove semi freddo from freezer. Allow to sit 2-3 minutes, and then place a platter on top. Invert semi freddo onto platter and slice. Garnish with a dusting of cinnamon, cocoa powder or chocolate curls.
  • Author: Shannon Sarna
  • Prep Time: 30 minutes + 6 hours freezing time
  • Cook Time: 6 minutes
  • Category: Dessert
  • Method: No Bake
  • Cuisine: Middle Eastern