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Milk Chocolate Semifreddo with Star Anise Carrot Cake

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Milk Chocolate Semifreddo with Star Anise Carrot Cake

Milk Chocolate Semifreddo with Star Anise Carrot Cake

amanda

Equipment

  • Electric Mixer - Essential for combining ingredients smoothly and efficiently during recipe preparation.

  • Baking Dish (9x13 inches) - Suitable for baking the carrot cake, an essential part of this recipe.

  • Silicone Ice Cream Mold Set with Star Anise Shape - To shape the semifreddo in a creative and thematic way that fits the recipe's star anise element.

  • Whisk - Useful for preparing custard, which might be part of this chocolate dessert process or any related recipe variations.

  • Chef's Knife and Cutting Board - For prepping ingredients such as carrots required in the cake component.

  • Digital Kitchen Scale - To ensure precise measurements, especially for baking components like carrot cake layers.

  • Hand Mixer (optional) - An alternative to an electric mixer if a hand-powered version is preferred or needed.

  • Candy Thermometer - Useful in chocolate preparation phases, ensuring the correct temperatures are reached for melting and setting.

  • Pie Dish with Hole (8 inches) - A potential alternative to an ice cream mold if looking for a different presentation style but keeping the semifreddo shape in mind.

Ingredients

  • 8 ounces milk chocolate, chopped

  • 1 cup heavy cream

  • 2 egg whites

  • 1 cup sugar

  • 2 large eggs

  • 2 tablespoons olive oil

  • 1/2 cup plus 2 tablespoons sugar

  • 1/4 teaspoon coarse salt

  • 3/4 cup whole-wheat flour

  • 1 1/2 teaspoons ground star anise

  • 1/8 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 2 cups shredded carrots, with greens reserved (for garnish, optional)

  • 2 cups fresh carrot juice

  • 2 tablespoons cornstarch

  • 1 tablespoon sugar

  • Pinch coarse salt

Instructions

1

Instruction 1

Put the chocolate in a heatproof glass bowl and melt slowly in the microwave. Alternatively, you can set the bowl over a pan of simmering water (don't let the bowl touch the water) and stir until the chocolate is completely melted and just warm. Set aside.
2

Instruction 2

Using a handheld electric mixer, whip the cream in a medium bowl until it forms soft peaks; set aside.
3

Instruction 3

Combine the egg whites and sugar in a heat-proof bowl and place over a pan of simmering water. Whisk continually until the whites are just hot, about 2 minutes. Remove from the heat and transfer to a large bowl. Beat the egg white-sugar mixture with a handheld electric mixer until stiff peaks form and the egg whites are shiny and glossy, 3 to 5 minutes.
4

Instruction 4

Fold the cream into the melted chocolate, then carefully fold the meringue into the chocolate mixture. Pour the chocolate mixture into a 9 x 13-inch pan and put in the freezer until firm, at least 3 hours or overnight until frozen.
5

Instruction 5

Heat the oven to 350°F. Combine the eggs, oil, sugar, salt, flour, star anise, baking powder, and baking soda in a large bowl. Mix until just incorporated; add the carrots.
6

Instruction 6

Line an 8 X 4-inch (or 4-cup) loaf pan with parchment or use a nonstick baking pan. Pour the cake batter into the pan and bake for 45 minutes, or until the center springs back when lightly touched.
7

Instruction 7

When cool enough to handle, unmold onto a baking rack (run a small knife around the edges if necessary to release the cake from the pan) and let cool. Cut into 2-inch slices then cut each slice in half and set aside.
8

Instruction 8

In a small saucepan, heat the carrot juice over medium heat, then add the cornstarch, and whisk until the carrot juice mixture thickens, about 2 minutes. Remove from the heat. Chill for 1 hour or until cold. Season with sugar and salt to taste.
9

Instruction 9

Ladle a small amount of carrot soup in a shallow bowl. Place 5 to 8 carrot cake pieces on top of the carrot soup. Place 3 to 4 small scoops of the chocolate semifreddo on top the carrot cake. Garnish with carrot greens, if desired.
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