Cinnamon Semifreddo Venezia with Coffee Bean Crisps

Name: Cinnamon Semifreddo Venezia with Coffee Bean Crisps
Ingredients: 1½ teaspoons (2 g) ground cinnamon; Finely grated zest of 1 orange; ½ cup (120 ml) dry marsala; 1 tablespoon (15 ml) lemon juice; 2 ounces (55 g) roasted coffee beans, coarsely crushed to the size of cocoa nibs; ½ recipe Cocoa-Nib Wafer Paste, made without cocoa nibs; 1½ ounces (40 g) candied orange peel, finely chopped; 2 ounces (55 g) roasted coffee beans, coarsely crushed to the size of cocoa nibs; 9 egg yolks (¾ cup/180 ml); 6 ounces (170 g) plus 1 teaspoon (5 g) granulated sugar; ½ recipe Joconde Sponge Base II (see Note); 2½ cups (600 ml) heavy cream; ½ recipe Orange-Vanilla Decorating Syrup; ½ recipe Cocoa-Nib Wafer Paste, made without cocoa nibs; powdered sugar; Zested orange peel

Preparation info

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

If you do not have individual forms, or are pressed for time, you can use a small loaf pan, 6 cups (1L 440 ml) in capacity, instead. Line the bottom and sides with baking paper, letting the paper extend over the top of the pan on all sides. Fill with the semifreddo mixture and cover the top with the flaps of paper. Freeze, unmold, remove the paper, and slice into individual servings.

Ingredients

Dessert

Ingredients

Method