Chocolate Semifreddo Recipe | Masala Mornings | Masala TV | Shireen Anwar | Dessert

Chocolate Semifreddo is an extra-ordinarily delicious dessert that is very easy to make. Watch this Masala TV video to learn how to make Chocolate semifreddo and Alaska cookies Recipes. This show of Masala Mornings with Chef Shireen Anwar aired on 20 July 2021. If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel @ https://bit.ly/3ac5djo or go to our website: https://www.masala.tv/ #MasalaTV #Food #MasalaRecipes #Recipe #EveningWithShireen #ShireenAnwar#Dawat #AbidaBaloch #Lazzat #SaminaJalil #FlameOnHai #IrfanWasti #Tarka #RidaAftab #MehboobsKitchen #MehboobKhan #FoodDiaries #ZarnakSidhwa #Breakfast #Dinner #Lunch #Chef #Cooking#Baking #Eating #KarachiFood #FastFood #DesiFood Chocolate semifreddo: Ingredients: Egg yolks 5 Egg whites 5 Vanilla essence 1 tsp Caster sugar 70 grams Salt pinch Chocó haze 200 grams Whipped cream 250 grams Roasted almonds 50 grams method: in a deep clean bowl add yolks & sugar. Place this over double boiler and whisk constantly until double in volume. Remove and keep aside. In another bowl add egg whites and salt. Place it over double boiler and whisk continuously until the temperature reaches to 70 c. Remove from heat, add in vanilla essence and start beating until medium peaks form. In a stand mixer bowl beat cream until soft peaks then add in egg yolk mixture and give it a good mix. Finally fold egg whites with cream mixture gently before pouring into a mould. Pour half of the mousse mixture into the mould then make a layer of choco heze in center and pour the remaining half on top. Take a skewer or knife and give it a gentle swirl. Keep it in the freezer for at least 6 hours before serving. Serve it with choco heze and roasted almonds on top. Alaska cookies: Ingredients: Plain flour 150 gm Butter (room temp) 110 gm Granulated sugar 100 gm Egg 1 Vanilla extracts ½ tsp Baking soda ½ tsp Oats (rolled) 100 gm Desiccated coconut 50 grams Chocolate chips 70 grams Walnuts 70 grams Salt pinch method: in a stand mixer bowl cream butter & sugar on medium speed with the help of paddle attachment. T in it. Add eggs, vanilla extract and mix well for 2 to 3 minutes. Add all the dry ingredients and mix on low speed just until each item is incorporated into the dough. Make small ball with the help of scoop and place on a baking sheet, chill for 30 minutes before baking. Bake at 170 c for 10 to 12 minutes. Remove on a wire rack to cool properly before storage.