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Frozen Cappuccino Cream
1/2 cup finely chopped toasted hazelnuts
4 eggs, separated
2/3 cup sugar
1 tablespoon instant espresso powder or instant coffee powder mixed with 1 teaspoon warm water
8 ounces mascarpone cheese or cream cheese
Serves 6 To 8
The day before serving, grease a standard loaf pan (4 1/2 x 8 inches). Line the pan with plastic wrap, leaving a 2 inch overhang on the ends. Grease the plastic wrap with butter. Sprinkle 6 tablespoons of the chopped hazelnuts over the bottom and sides of the pan and set aside.
Beat the egg yolks, 1/3 cup of the sugar and the espresso mixture in a small bowl with an electic mixer until the mixture is thick enough to form a long ribbon when you lift the beaters, about 3 minutes. Add the mascarpone or cream cheese, beat for 2 minutes and set aside.
Clean the beaters carefully. In a clean bowl, beat the egg whites with the remaining sugar until the form stiff peaks and have a glossy sheeen, about 3 minutes. Fold the egg whites into the cheese mixture, one-third at a time. Pour the custard mixture into the prepared pan, sprinkle the remaining hazelnuts over the top and cover with plastic wrap. Freeze overnight.
The day of serving, remove the frozen custard from the freezer and peel the plastic wrap away from the top of the custard. Turn the frozen custard out onto a platter and remove the plastic wrap. Cut into slices 1-1 1/2 inches thick and serve immediately.
The cappuccino cream will keep up to 2 months in the freezer.
©2013 Nick Stellino Productions