Sous Vide Coconut Almond Semifreddo with Chocolate Ganache

(8)

Barbara Freda

Charlotte NC

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...

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This is the second in a series of cooked custard dessert recipes I am working on. I wanted something not-so-rich, and I achieve that by using a Swiss meringue (meringue into which you whip hot caramel) and not using any whipped cream. And the flavors? Well, they are inspired by one of my own favorite candy bars, of course, and are absolutely delicious. This recipe made 1 1/2 loaf pans worth of semifreddo, so invite some friends over. Note: The prep time here includes at least 12 hours freezing time (I like to play it safe and aim for 24.) As I was in a rush and had the extra semifreddo, the remaining 4 portions (those that are to go into a smaller loaf pan) went into a glass loaf pan without plastic wrap. I am here to confirm that the semifreddo tastes just as great when scooped, not sliced, although you lose some of the beauty.
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Ingredients for 14

  • 1 cup (237 ml) full-fat coconut milk

  • 1 1/4 cups (295 ml) granulated sugar

  • 1/2 cup (118 ml) half and half

  • 5 large eggs, separated

  • 1 tablespoon (15 ml) dark rum

  • 1 teaspoon (5 ml) almond extract

  • 1/4 cup (59 ml) water

  • Pinch salt

  • 1/2 cup (118 ml) sliced almonds

  • 1/2 cup (118 ml) shredded unsweetened dried coconut

  • 1/2 cup (118 ml) heavy cream

  • 5 ounces semisweet chocolate chips

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 167ºF (75ºC).

  • Step 2

    In a large bowl, whisk together coconut milk, 1/2 cup (118 ml) sugar, half and half, egg yolks, rum, and almond extract. Transfer to a large zipper lock bag and seal using the water immersion technique.

  • Step 3

    Place the bag in the water bath and set the timer for 30 minutes. Agitate the bag every 10 minutes to prevent lumps from forming. While the custard cooks, combine water and 3/4 cup (177 ml) sugar in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat to low and simmer for 5 minutes.

  • Step 4

    Meanwhile, place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment. Whip to soft peaks.

  • Step 5

    With mixer on medium speed, carefully drizzle sugar mixture into the egg whites, making sure it runs down side of bowl.

  • Step 6

    Increase speed to high. Continue to whisk to stiff, glossy peaks. Set aside.

  • Step 7

    Toast the almonds and coconut in separate nonstick skillets over medium-high heat, stirring and tossing constantly until golden. Transfer to two bowls.

  • Step 8

    Microwave cream on high until hot, about 1 minute. Stir in chocolate chips until smooth. Let cool to room temperature.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath and immediately transfer to an ice bath.

    • Step 1

      Gently fold cooled custard into egg white mixture until almost incorporated.

    • Step 2

      Line two loaf pans with plastic wrap. Fill one loaf pan one-third full with the custard-meringue mixture. Top with 1/4 of the almonds and coconut. Drizzle 2 tablespoons of chocolate on top. Swirl with a knife.

    • Step 3

      Repeat layering until the loaf pan is filled. Repeat with a second loaf pan. (You may only get one layer.) Wrap with plastic wrap and freeze for at least 12 hours.

    • Step 4

      To serve, unwrap plastic from top of semifreddo. Invert the pan onto a serving platter. Remove and discard plastic wrap. Dip a knife into hot water and wipe dry. Use hot knife to slice semifreddo into serving pieces.

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167 F / 75 C Recipe Temp
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