"Coffee and Doughnuts"

Cappuccino Semifreddo

Earlier this month, I had the pleasure of attending a 40th surprise birthday party at Per Se.  The gracious host wanted to surprise her husband with an unforgettable celebration.  We were served a nine course tasting menu paired with some really nice wines.  Dinner lasted for 4 hours!  To top the night off, each couple was given autographed copies of the Thomas Keller cookbooks, The French Laundry Cookbook and Bouchon.  I had the best time and wanted to recreate the dessert we were served that night.

The dessert was a Cappuccino Semifreddo with Cinnamon-Sugar Doughnuts.  I made the semifreddo one day and the doughnuts the next. The doughnuts require resting in the refrigerator overnight so plan ahead if you want to make them.  Below is the recipe in its original form. I wasn't able to find fresh yeast so I had to substitute instant yeast. They still came out good even though I was unsure of the substitution amounts.  I used 1 1/4 teaspoons in place of the 1/4 ounce compressed fresh yeast.  I think 1 teaspoon would have been sufficient.  I'm not a huge fan of frying or doughnuts.  They came out good, but it's not something I would make again.  The semifreddo on the other hand was very delicious...just as I had remembered.

Instand Espresso

Fold in the whipped egg whites

Time to make the doughnuts!

Cappuccino Semifreddo
From The French Laundry Cookbook by Thomas Keller
Makes 6 servings

2 large eggs, separated
3 large egg yolks
3/4 cup sugar
1/2 vanilla bean, split
2 T espresso extract**
1/2 cup heavy cream

**You can combine equal amounts of espresso powder and boiling water. Cool to room temperature.

Place egg yolks and 1/4 cup plus 2 T of sugar in a bowl of a mixer fitted with the whisk attachment.  Scrape the seeds from the vanilla bean into the bowl.  Whip for about 12 minutes at medium speed or until the mixture has lightened and tripled in volume.  Beat in the espresso extract.  Transfer the mixture to a bowl placed in a larger bowl of ice water to maintain its consistency.

Whip the heavy cream with 3T sugar until it holds it shape when the whisk or beater is lifted.  Fold the whipped cream into the yolk mixture and return the bowl to the ice.

Whip the egg whites until they are frothy.  While whipping, add the remaining 3 T of sugar and whip the egg whites until they hold soft peaks. Do not overwhip them.  Fold the egg whites into the egg yolk mixture until they are completely combined.

Spoon the semifreddo into six 8-10 ounce coffee cups leaving at least 1/2 inch at the top for the steamed milk. Cover with plastic wrap and place them in the freezer for at least 6-8 hours or overnight. They will keep for up to 3 days in the freezer.


Cinnamon-sugar Doughnuts
From The French Laundry Cookbook by Thomas Keller

Part 1
1/4 cup plus 1 T water, at room temp
1/4 ounce compressed fresh yeast
1/2 cup all-purpose flour

Part 2
1/4 ounce compressed fresh yeast
2 T milk, at room temp
1 cup plus 2 T all-purpose flour, or more as needed
3 T sugar
1 t kosher salt
1/4 cup egg yolks (about 3 yolks)
2 T unsalted butter, melted and cooled

Canola oil for deep-frying
Cinnamon sugar: 1/2 cup sugar mixed with 1 1/4 t ground cinnamon
1/2 cup milk

Part 1: Place the water in the bowl of a mixer.  Crumble the yeast into the water: mix and crush the yeast with a spoon to dissolve. Add the flour to the bowl and, using the dough hook, mix slowly until the ingredients are thoroughly blended.  Transfer this sponge into a bowl and cover, and let proof at room temperature for 1-2 hours until it has doubled; or place it in the refrigerator  to proof overnight.

Part 2: Crumble the yeast into the milk in a small bowl, stirring to dissolve.  Place 3/4 flour, the sugar, and salt in a bowl of a mixer fitted with the dough hook. Mixing on low speed, pour in the milk and yeast mixture, followed by the egg yolks and butter.  Mix for a minute to combine.

Add the proofed sponge and the remaining 1/4 cup plus 2 T flour.  Beat at low speed until combined.  Turn up the speed slightly and knead the dough for 4-5 minutes, or until a ball has formed.  If the dough is wet, it may be necessary to add 1-2 more T flour.  Cover the bowl and let the dough proof overnight.

To shape the doughnuts:  Place the chilled dough on a lightly floured surface and roll it out to a 1/2 inch thickness.  Cut the doughnuts using a 2-inch doughnut cutter or a 2-inch biscuit cutter (in which case, you will also need a 3/4-inch cutter to make the hole).  Place the doughnuts and holes on a baking sheet lined with parchment paper.  Cover the doughnuts with a sheet of plastic wrap that has been sprayed with nonstick spray.  Proof at room temperature for 15 minutes.

To cook the doughnuts:  Heat canola up to 325 degrees in a heavy saucepan large enough to hold half the doughnuts and holes at a time.  Add half the doughnuts and holes and cook for approximately 30 seconds on the first side. Flip the doughnuts and fry for 1 minute on the second side, then turn back to the first side to cook for an additional 30 seconds, or until deep golden brown.  Remove the doughnuts, drain them briefly on paper towels and toss them in a bowl with the cinnamon sugar. Repeat with remaining donuts.

To complete: Remove the semifreddo from the freezer a few minutes before serving to soften slightly.  Steam the milk using a cappuccino machine or frothing maching.  Place a cup of semifreddo and a doughnut on each of six plates.  Top each doughnut with a doughnut hole. Spoon the steamed milk over the semifreddo and serve immediately.

**Note: I sprinkled a little cinnamon onto the steamed milk.

"Coffee and Doughnuts"