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Cappuccino semifreddo with cinnamon sugar doughnuts - 8/18/12


Cappuccino semifreddo with cinnamon sugar doughnuts is known as Coffee and doughnuts at the French Laundry!  I did not follow the recipe exactly like the way it was done at the French Laundry.  Instead of making the doughnuts from scratch I used Pillsbury's biscuit dough, cut them into small circular shape and fried them and I think the result is as good.  As for the cappuccino semifreddo I made a simpler version by skipping the foam from the steamed milk that was supposed to cover the semifreddo so it looks like a cup of coffee

The coffee semifreddo is made with a base of egg yolks and sugar then beaten until light-colored and airy and then mixed with the coffee extract and vanilla.  After that, it's just a matter of folding in whipped cream and whipped egg whites before spooning carefully into cups.  They go in the freezer for overnight and are ready to be served the next day.

I made an 8 course French Laundry meal for my friend's birthday and this dessert was the last thing that was served!

Semifreddo has the texture of frozen mousse and the doughnuts are so delicious that it is impossible to eat just a few.

Close look at the dessert.


Preparation work..

Cappuccino semifreddo:

2  large egg, separated

3 large egg yolks

3/4 cup sugar

2 tablespoons espresso extract

1/2  cup heavy cream

For the doughnuts

I took a short cut and use Pillsbury's biscuit for the doughnuts

1/4 cup sugar mixed with 1 teaspoon ground cinnamon



Place the egg yolks and 1/4 cup plus 2 tablespoons of a mixer with the whisk attachment.  Whip for about 12 minutes at medium speed or until the mixture has lightened and triple in volume.

Beat the coffee extract.

Transfer the mixture to a bowl placed in a larger bowl of ice water to maintain the consistency.

In a mixer bowl whip the heavy cream with 3 tablespoons of the sugar until it holds its shape when the whisk is lifted.

Fold the cream into the yolk mixture and return the bowl to the ice.

Whip the egg whites in a mixer until they are frothy.  While whipping add in the remaining 3 tablespoons of sugar and whip the egg whites just until they hold soft peaks.  Being careful not to over whip them.

Fold the egg whites into the egg yolks mixture....

Until they are completely combined.

Spoon the Semifreddo into 6 to 8 coffee cups (depending on the size of the cups), leaving at least 1/2 inch or more at the top.

Cover and refrigerate overnight.

Open your Pillsbury biscuits..

Use a round cutter an cut into small circular shape.

Fry the doughnuts for about 1 minute on each side.  Make sure not to over crowd your pot.

Drain the doughnuts and toss them with the cinnamon sugar.

Serve the semifreddo with the hot doughnuts.

Filed as: Cake/cookies

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