Friday, 14 September 2012

BBC Good Food Coffee Semi Freddo with Dan Lepard's Caramel Sauce

I'm known for bemoaning my husband's lack of interest in what I do.  Tonight was one of those nights when I wish he'd ignored what I was doing.  Because I had to end up sharing possibly one of my favourite dishes of this year.

With days to go and a whole heap of work and personal stuff going on, I've not had a minute to sit down and leaf through my cookery books and have to confess to increasingly resorting to t'internet to help me track down suitable recipes.  Instead of focussing on the end of this challenge, my mind has already raced ahead to future projects (writing for other blogs, Christmas hampers, my own new blog, getting back into running).  I'm probably in denial that I'm going to have a huge hole in my evenings between the child going to bed and my own bedtime and need to find something to fill it before the husband makes me do cleaning.

So this in turn led to lots of middle of the night 'window-shopping' on the BBC Good Food website where I happened across this recipe for semi-freddo.  I would love to visit Italy one day - it's something I doubt that will happen with my husband as he always gets to choose our holiday - but a girl can dream.  I want to stuff my face full of pasta although I'm less keen on gelato.  So the idea of making semi-freddo was a bit of a hit and miss chance.

Messy, but soooo tasty
For the uninitiated, semi-freddo is basically a frozen mousse so there's no faffy churning like you'd get with real ice cream.  It's texture is far lighter and it melts quite quickly so is more like an ice-cream that's been out of the freezer for a fair while.

The BBC recipe recommends using Toblerone but I could only get hold of a massive one and in my world, Toblerone is something you only ever buy in duty free and scoff on holiday (I did this once with one of the 2kg packs and it's pretty much put me off of Toblerone for life).  So I went with Green and Black's Burnt Toffee chocolate instead.

To complement the ice cream, and because I love caramel syrup with my lattes, I made Dan Lepard's Caramel Sauce from Short and Sweet and spiked it with a healthy dose of sea salt.  This stuff is lethally addictive.  I tested it several times to get the sugar/cream/salt ratio correct to ensure the slightly burnt flavour wasn't too intense but complimented the coffee and burnt toffee chocolate flavours.  Then I tested it several times more just to check for consistency as it cooled of course.  And a few more times for luck.  It's a good job I only made half the recipe or I'd be in a sugar-induced coma right now.

I did the same with the semi-freddo - making it in my 500g loaf tin.  The tin is long and shallow so the slices aren't as elegant as on the BBC website but it's all about the taste for this post.  Plus I thought I would be eating it all (over a few days of course) and semi-freddo apparently doesn't keep well with the egg whites forming little frozen blobs after a few days.

I won't be able to test this theory.  Especially now.  Because for the first time since last November when I made Mary Berry's chocolate roulade, the husband seemed hell bent on stalking my every move all evening.  He normally slumps in front of the telly until midnight but everywhere I went he was a couple of paces behind.  Consequently, he asked to try a bit of my pudding.  He ate half of one slice and said he liked it but then insisted that I make him his own bowlful.

I left him watching the X-Files to come and eat mine in peace and type this post but knowing him as I do, he will have licked the bowl completely clean.  And I when I say licked, I mean licked.

This is definitely on the make again list.  You can find the semi-freddo recipe here.  For the caramel sauce, you can use this recipe here although the one from Short and Sweet doesn't use butter or golden syrup and is flavoured with vanilla bean paste and a touch of salt (or a big pinch for the salted caramel I used)

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