- 1/2 cup whipping cream
- 2 egg yolks
- 45 g sugar
- 1/4 tsp salt
- 63 g bittersweet chocolate, chopped
- 85 g cream cheese
- 1/2 tsp gelatin (optional)
- 1 tbsp water (optional)
1. Line 3.5 inches pan with plastic wrap or parchment paper and set aside.
2. Sprinkle the gelatin over the water and let bloom for 5 minutes.
3. Beat whipped cream until stiff peaks form. Chill it in refrigerator.
4. Double boil egg yolks and sugar. Keep whisking it until it reach 140F. (The bowl should not touch the boiling water.)
5. Add chocolate and keep stir it for 1 min.
6. Remove the chocolate yolk mixture from the heat, add gelatin water and whisk it until the mixture cools to room temperature.
7. Transfer the chocolate yolk mixture to cream cheese, whisk until completely smooth.
8. Gently fold the cream cheese mixture into the chilled whipped cream with silicone spatula.
9. Once it's mixed, pour it into the prepared pan. Freeze for at least 12 hrs and up to overnight. Mixture should be frozen solid.
9. Before serving, unwrap the plastic wrap or parchment paper. Cut into serving size. Defrost it at room temperature for 20 mins. Or defrost it in fridge for 1 1/2 hrs. Ready to eat.
10. Semifreddo can serve with whipped cream.
