Espresso semi freddo

Serves 6

30g sugar
4 eggs, yolks and whites separated
250ml cream
150ml cold espresso (can be instant)
150g chocolate 70% solids
6 moulds for cooking
150ml milk

For the semi freddo

Separate your eggs. Whisk the sugar and the egg yolks in a bowl until double in size. In a separate bowl whisk the cream till soft peaks form (this is when the cream is able to hold itself) and place in the fridge until the egg whites are ready. In a separate bowl, whisk the egg whites until thick and hold their shape.

Whisk the cream and espresso together then fold in the egg yolk and sugar mixture. When that is combined fold in the egg whites and place in your moulds. Freeze for 3-6 hours.

Chocolate shard

Melt the chocolate in a bowl over simmering water. Pour the melted chocolate onto a tray lined with grease proof paper and freeze for approximately 10 mins. Remove from the freezer and break up in to large shards.

Milk foam

Pour the milk into a small pan over a medium heat. Once the milk starts to boil remove from the heat and with a hand held blender (often used for smoothies and available at all good retailers), and blend to create the foam (approx 5 mins).

To serve

To unmould, rub your hands gently around the mould so the warmth from your hands heats it up. If it’s a mould with a bottom, place in hot water.

Place the semi freddo on your serving dish and spoon approximately 3tbsp of the milk foam lightly on top. Take a couple of pieces of the chocolate shard and lightly lean against your dish. The chocolate is to enhance the taste and texture.