So…I like semifreddo. I like the word “semifreddo.” It’s Italian for basically, “semi frozen.” There’s many varieties of this dish but what originally got me hooked on it was a cookies and cream semifreddo from Tyler Florence, which I made Josh for Valentine’s Day.
So tonight I felt like making a variation on that one, with oreo cookies and chocolate whipped cream. It’s a first iteration–it needs some work, so I’ll be trying it again and again and adjusting the recipe as I go along.
Chocolate Oreo Semifreddo (serves 2)
about a dozen oreos, crushed finely
1 cup heavy whipping cream, chilled
2 tbsp vanilla sugar (or plain sugar)
1 tbsp vanilla
3 tbsp cocoa powder
Mix cream, sugar, vanilla, and cocoa powder in a mixing bowl and beat on high until soft peaks form.
In two coffee cup or small bowls, sprinkle a couple tablespoons of the oreo crumbs, then a quarter of the whipped cream each, the rest of the cookie crumbs, and then the rest of the whipped cream, smoothing the top. Set in the freezer for 45-60 minutes to set. When ready to serve, run a sharp knife around the edges of the cream, down towards the bottom of the cup, to loosen the semifreddo and then invert onto a plate.
Update! Josh, just after reading this latest entry, discovered a new semifreddo recipe that Tyler will be showing off on the Today Show tomorrow. Today show…tomorrow….yeah.
Anyway: Tyler’s Summer Berry SemiFreddo