Chocolate Semi Freddo

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Chocolate Semi Freddo

180gm Chocolate
4 eggs – separated
500ml Cream
55gm Sugar

Melt chocolate over a pot of simmering water and allow to cool slightly.
Whisk egg whites till soft peaks.
In a separate bowl whisk egg yolks and sugar till pale.
In another bowl whisk cream till soft peaks.
Fold chocolate, egg yolk mix, cream and egg whites all together till smooth.
Place into molds and freeze.


800gm Potatoes
300gm Plain Flour
2 Egg Yolks
Extra Flour

Method – Place whole potatoes in a large pot, cover with water and bring to the boil. Cook till soft.

Drain potatoes, peel and pass potato through a mouli or drum sieve.

Weigh potato for every 100gm of potato add 40gm of flour, add egg yolks and salt and knead together to form a dough.

Lightly flour the bench, take a quarter of the dough and roll into a long thin sausage shape approx. 1.5cm thick, then cut into 2cm lengths.

The gnocchi can then be frozen on trays until needed or cooked immediately in boiling water until they float to the surface and place straight into pasta sauce.

Panna Cotta

900ml Cream
225ml Milk
180gm Sugar
1 Vanilla Bean – split and scraped
3¼ Gelatin Sheets

Bring cream, milk, sugar and vanilla bean to the boil and simmer for 5mins.
Soak gelatin sheets till soft, add to hot mix and whisk together.
Strain mix and pour into lightly greased dariole molds.
Place in fridge to set, approx 24hrs before using.
Makes 10 – 12

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