Semifreddo, meaning half cold, are traditionally Italian desserts ranging from ice creams to cakes, custards and fruit concoctions. This dessert has a lot of separate components but doesn't take that much time to put together. The hard part is the wait but it is well worth it!
My dessert has varying layers of rich chocolate mousse and sweet cherry mousse with a crunchy chocolate layer all enrobed in rich ganache infused with rosemary. Once frozen the end result is a decadent ice cream cake type treat.
1 tbl fresh rosemary leaves
3/4 cup oat milk
2 oz-72% dark chocolate
6 oz-58% chocolate
Combine the rosemary and milk in a small pot. Over medium heat, bring to a simmer. Remove from heat and cover. Steep for 10 minutes then remove the leaves. Bring back to a gentle simmer, remove from heat and add the chocolate. Whisk until smooth and let cool.
12 oz firm silken tofu
1/4 cup cocoa
1/4 cup light agave nectar
1 tsp vanilla
pinch of sea salt
2 oz-72% chocolate chunks
2 oz-58% chocolate chunks
In a food processor, combine the tofu, cocoa, agave, vanilla and sea salt. Blend until totally smooth. Melt the two chocolates together and add to the tofu. Blend until smooth.
2-15oz cans chilled coconut cream
1/2 cup organic powdered sugar
3 tbl juice from a jar of maraschino cherries
1 tsp vanilla
2 tbl hot water
1 package Unflavored Jel Dessert
Use an electric mixer to whisk together the coconut cream, powdered sugar, juice and vanilla for 4 minutes. Dissolve the jel into the hot water and whisk to combine. Add the jel to the coconut milk and whisk on high 2 minutes more. Set aside until ready to assemble.
5oz chocolate cookies ( I used Newmanos alphabet cookies), crushed
1 tsp fresh rosemary leaves, minced
1 tbl melted earth balance
Combine the cookies and leaves in a food processer and chop until crushed. Add the melted butter and stir to combine.
Line a 9" springform pan with seran wrap along the bottoms and up the sides with an additional 3 inches on each side of excess. Pour all of the chocolate mousse in the bottom and flatten to smooth. Top with the cherry mousse and sprinkle all of the crushed cookies on top. Wrap with seran and freeze for 2 hours. Unmold from the pan and pour the ganache over the top and freeze until ready to eat. Take out to thaw slightly, 10 minutes before eating.