{"id":184,"date":"2010-02-15T21:07:51","date_gmt":"2010-02-15T13:07:51","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=184"},"modified":"2010-06-08T09:33:17","modified_gmt":"2010-06-08T01:33:17","slug":"baci-heaven-baci-semifreddo-with-ladies-kisses-biscuits","status":"publish","type":"post","link":"https:\/\/www.foodfourthought.com.au\/blog\/baci-heaven-baci-semifreddo-with-ladies-kisses-biscuits\/","title":{"rendered":"Baci heaven – Baci semifreddo with Baci di dama biscuits"},"content":{"rendered":"

<\/a>\"\"<\/a>It was Valentine’s Day yesterday and while neither G or I buy into the commercialism of the day we do like to spend some time together and relax.\u00a0 The one thing I do like about a day that celebrates love is that it reminds us all how important our loved ones are\u00a0in\u00a0our lives.\u00a0 I fell in love with my amazing man the week after our first date and am very grateful for the wonderful relationship that we have.\u00a0 I often find that cooking involves “marriages made in heaven”, things that just work when they are put together.\u00a0 Truffles and eggs, tomatoes and basil, even ham and mustard.\u00a0 Baci is one of G’s favourite consumable items in the world and while I don’t really like many liquers I would walk over hot coals for some Frangelico on ice with a wedge of lime.\u00a0 Put those two together and you have something that I consider fail safe.\u00a0 However,\u00a0I wanted to confirm my\u00a0plan with G and\u00a0also have a back up in case my thoughts weren’t on target, so I choose a\u00a0seasonal\u00a0fruit, plums.\u00a0\u00a0<\/p>\n

When I gave\u00a0G the option of Baci Semifreddo or Plum Ripple Semifreddo the choice was very simple and obvious. We are off to Aunty J’s tomorrow night for dinner and I asked if I could contribute by\u00a0bringing along something for\u00a0dessert.\u00a0 That meant I had to choose something\u00a0that I could make ahead, would travel well and I could do the final assembly after dinner. \u00a0I had some egg yolks left over from some meringue I made over the weekend so to me that simply meant “make ice cream”. \u00a0Normally I would make a traditional vanilla or some other fruit that needed to be used but today I wanted something with a point of difference, something that would make people say “Yum”.\u00a0 What better way to do that than with an ice-cream flavoured with chocolate, nuts and alcohol.<\/p>\n

I have to tell you that I am not a big\u00a0fan of Baci chocolates\u00a0nor of ice-cream.\u00a0 In fact, the only thing I like about ice cream is the\u00a0slighty gooey\u00a0edge that is created when it softens in the container.\u00a0 When I made this recipe I was unsure why I needed to line the container and to be honest I don’t think it is necessary unless you want to turn it out and serve it in slices.\u00a0 However, this did give me a excellent excuse to allow the semifreddo to soften slightly, creating that gooey edge.\u00a0 This is such a delicious mix that I\u00a0turned it out, removed the baking paper and promptly stood in front of the kitchen sink devouring every ounce of chocolatey covering that the paper had.\u00a0 When I had finished I went to the bathroom to find my chin completely covered with evidence of my gluttony.\u00a0 I\u00a0smiled to myself and fondly remembered those moments\u00a0of my childhood where sneaking ice-cream from the edge of the container gave me such pleasure.\u00a0<\/p>\n

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My tips:<\/span> \u00a0For the Semifreddo<\/em> – *The temptation is to add more alcohol for that “extra kick” but do be careful as it can potentially seize the mixture when you add the chocolate.\u00a0 *When adding the ingredients together make sure that you work quickly as the mixture can\u00a0begins to stiffen.\u00a0 When adding the first quantity of cream you may need to beat it in a little to loosen the mixture, then fold the remaining cream in gently and it will keep its volume.\u00a0\u00a0*Remove the semifreddo\u00a0from the fridge at least 10 minutes before you want to serve it.\u00a0 For the\u00a0Ladies’ Kisses<\/em>\u00a0–\u00a0 *Make sure that you add a good pinch of salt because it brings out the flavours and balances the sweetness.\u00a0 *If you do not have a food processer\u00a0just place the hazlenuts into a tea towel of strong plastic bag and crush them with a rolling pin or\u00a0other heavy object. \u00a0*Make sure that you only use a teaspoon of the mixture when\u00a0rolling them\u00a0as this will effect the desired outcome of your biscuits, especially if you want to join them together.\u00a0 The smaller they are the flatter they become when they are cooked, the larger size will just rise up but won’t flatten much.\u00a0<\/p>\n

Baci Semifreddo<\/strong><\/p>\n

ease: 8\/10.<\/strong>\u00a0\u00a0This wasn’t difficult, you just need to have all of the components ready before you start.\u00a0\u00a0
\nprep time:\u00a030 mins.
\ncooking time: 5mins.<\/strong>
\ntotal: 35mins.<\/strong><\/p>\n

taste: 9\/10.<\/strong>\u00a0 I couldn’t resist testing the semifreddo\u00a0after about 4 hours in the freezer and it was like a chilled, dense, chocolate mousse.\u00a0 I had to force myself to put it back in the freezer overnight.\u00a0 Once the mixture had set completely it was removed from the freezer.\u00a0 Let me just say that if you like Baci chocolate you will love this dessert because it tastes exactly the same; rich, dark chocolate and hazlenuts, mmmm.\u00a0 I took off half a point because it was slightly too rich for me.\u00a0<\/p>\n

would I make it again:\u00a0Absolutely<\/strong> \u2013 I think this is an easy and delicious dessert that would satisfy any chocolate lover and non Baci lovers alike.\u00a0<\/p>\n

Baci di dama (Ladies’ Kisses) Biscuits<\/strong><\/p>\n

ease: 9\/10.<\/strong>\u00a0\u00a0Very simple.\u00a0\u00a0
\nprep time:<\/strong>\u00a030 mins.
\ncooking time: 30mins.<\/strong>
\ntotal: 60mins.<\/strong><\/p>\n

taste: 9\/10.<\/strong>\u00a0These are delicious.\u00a0 They have everything that I imagine a\u00a0ladies kiss to have, firm to begin with yielding to a softness that seems familiar.\u00a0 These biscuits have\u00a0an almost macaroon like texture with that lovely soft centre.\u00a0 The nuts and orange work really well together.\u00a0\u00a0\u00a0<\/p>\n

would I make it again:\u00a0Definitely<\/strong> \u2013 Either as a bisuits to have with coffee or to use as an addition to the semifreddo.<\/p>\n

We decided to serve these in a glass with the option of Frangelico in the bottom and biscuits to be crushed over the top or eaten along with the semifreddo.\u00a0 The other\u00a0option is to serve it with orange segments.\u00a0 My favourite option was to make them into ice cream sanwiches, so instead of holding them together with a ganache like filling using the semifreddo.<\/p>\n

The Frangelico\u00a0in the bottom of the glass with crushed biscuits went down a treat and the flavours balanced each other well.\u00a0 So I guess this is one of those things that “just works”.\u00a0 I hope your Valentine’s Day was\u00a0exactly that.\u00a0\u00a0\u00a0<\/p>\n

Baci Semifreddo Recipe<\/a>\u00a0– From Gourmet Traveller, January 2010<\/p>\n

Ladies’ Kisses Biscuit Recipe<\/a>\u00a0– From Gourmet Traveller, Online<\/p>\n","protected":false},"excerpt":{"rendered":"

It was Valentine’s Day yesterday and while neither G or I buy into the commercialism of the day we do like to spend some time together and relax. The one thing I do like about a day that celebrates love is that it reminds us all how important our loved ones are in […]<\/p>\n","protected":false},"author":2,"featured_media":209,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[30,77,89,81,28,93,26],"tags":[103,5,17,4,101,19,99],"_links":{"self":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/184"}],"collection":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=184"}],"version-history":[{"count":58,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/184\/revisions"}],"predecessor-version":[{"id":974,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/184\/revisions\/974"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/209"}],"wp:attachment":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=184"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=184"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=184"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}