Chocolate cappuccino semifreddo came about when we were sent the range of iced coffees from Emmi CAFFÈ LATTE. We loved all of the drinks in the range but neither of us were overly keen on the original iced cappuccino. To me the whole point of a cappuccino is the foamy frothy deliciousness on the top with some chocolate shavings on cold and frosty mornings. I couldn’t get my head around the fact that it was cold, it just wasn’t right so I needed to find a better way to enjoy it. I decided to make a semifreddo which is a great alternative to ice cream. Misteright doesn’t eat diary products much at all so it was a total experiment to see if he would like it, and not be ill from eating it. This recipe contains no milk but the iced cappuccino did. It was all about the wait and see…
Whilst we were waiting, The Boy and I drank the rest of the iced coffee selection. We were pretty impressed. My favourite was the caramel iced coffee. I suspect that’s because I love a good caramel macchiato and this reminded me of it a little. The Boy adores vanilla, and coffee. He’s really starting to take after Misteright with the coffee he drinks. He said the flavour was good and that it reminded him of a vanilla frappe from the coffee shop around the corner from our house. We both thought that the skinny one tasted just the same as the regular but I guess that’s the whole point of having a skinny option. The coffees were all made from freshly roasted, finest aribica coffee which has a good all round flavour. The skinny, caramel & vanilla varieties were all mild coffees and the cappuccinos were medium. We really enjoyed them all.
Back to the semifreddo. It had gone from wet flakes to dryer flakes and then once it was transferred into a sealed tub and stored back in the freezer for a few more hours, it had a texture similar to ice cream. It was very smooth (from all that forking) and even though the method is similar to a granita recipe, it did not have the flakes of ice. Even Misteright was impressed.