Baileys semifreddo

Baileys semifreddo

Total: 8 hr | Active: 1 hr
vegetarian
Nutritional value / 100 g: 329 kcal
, Fat: 24 g
, Carbohydrate: 22 g
, Protein: 3 g

Ingredients

6 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Ice cream mixture

2 ½ dl full cream
2 fresh egg
120 g icing sugar
¾ dl Baileys
1 dl strong espresso
3 dl full cream
50 g icing sugar

Chocolate

100 g dark chocolate (approx. 70%), finely chopped
½ tbsp cocoa powder
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Ice cream mixture

In a pan, whisk together the eggs and sugar, bring to just below the boil over a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat.

Pour ⅓ of the mixture into a bowl, mix together with the Baileys and espresso.

Beat the cream with the sugar until stiff. Fold half of the whipped cream carefully into the espresso mixture, cover and chill. Fold the remainder of the whipped cream into the egg mixture, pour ½ into the prepared tin, cover and freeze for approx. 2 hrs. Cover and chill the remaining mixture.

Chocolate

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Pour ⅓ of the chocolate over the frozen mixture, spread the coffee mixture on top, cover and freeze for approx. 2 hrs. Spread ⅓ of the chocolate on top, pour the remaining egg mixture over the top, freeze for approx. 2 hrs. Pour the remainder of the chocolate over the top, cover and freeze for approx. 12 hrs. Sprinkle with cocoa powder.

Good to know
Tip: Keep melting the chocolate in a bain-marie if it becomes too firm.
Prepare: Prepare one day in advance, cover and keep in the freezer.

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

Like this recipe?

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.

Supprimer l'article complètement ?

Do you really want to delete this article from your cookbook?

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.