Claire Saffitz Homemade Coffee Stracciatella Semifreddo | Dessert Person

[@CSaffitz]

What are you making or baking this weekend?

[@jackvarney5186]

Sourdough bread 😊

[@Xavi-tan]

A loaf of rosemary and cheddar soda bread 🤤

[@rmmr1168]

I’m 4 weeks postpartum and decided to develop my own recipe for lactation cookies 😎

[@skilletfan932]

We were gonna make Chocolate banana muffins, but that kinda fell through :c

[@reginabenitez1798]

im attempting to make your strawberry ricotta scones, im so excited!!

[@tjberrian]

Does anyone else get way too excited any time Claire says “you don’t have to wash the beaters”? It’s that kind of thoughtfulness in recipe writing that makes her food a pleasure to make.

[@Streambadd]

😂😂😂

[@Miranda50709]

The running gag of "MMM" always being the verdict is as great as Shawn's nicknames for Gus in Psych. It brings me joy.

[@greeneyes2256]

I just taste tested this recipe. All though not a coffee drinker, I love frozen coffee desserts, just like Claire. Our teenage granddaughters who are coming to visit will love this. Thank you for a really good recipe.

[@Xavi-tan]

This is my favorite recipe from this section - I've made it several times already, and it's just so dang good 😭

[@CSaffitz]

Thank you!

[@tahiatahia8060]

Did you get any aftertaste with the eggs? I really want to try this one looks delicious.

[@rosaliac.386]

​@@tahiatahia8060 it shouldn't! I make a lot of egg recipes (haven't made this yet but will soon) and noticed it tends to take a lot of mostly eggs to get that taste and since this only has 2 in 2 whole cups of cream it should be fine! Especially if you're doing a strong flavor like coffee, it ot shouldn't be noticable even if you aren't an egg fan in that case. I hope you can try it with some confidence!

[@tahiatahia8060]

@@rosaliac.386 thanks for your reply ☺️

[@ashleys637]

I made this but added a chocolate cookie/hazelnut crust on the bottom that I baked and allowed to cool. I then added the semifreddo on top, froze it, and served it in slices. It was soooo good. Thanks for another amazing recipe!

[@teeandessing12]

Humblebrag 🤤 kidding that sounds amazing

[@ashleys637]

@@teeandessing12 lol Sorry. Tbf, it wasn't my idea. I kinda did a hybrid of a Giada de Laurentiis recipe and this one.

[@mymai5859]

Great idea OP

[@Hollis_has_questions]

When it comes to dessert, I have two passions: coffee and whipped cream. This has only 7 tablespoons of sugar, I can deal with that. However, I use date sugar, so it may require more mixing time before it's fully incorporated. I'll use my dark chocolate for the bitterness and probably more than one tablespoon of Cafe Bustelo instant espresso granules. Bitterness from the coffee and dark chocolate + sweetness from the whipped cream and date sugar = my idea of Heaven on Earth ❤😊 Thank you, Claire. I'm not really a dessert person per se, but of all the no-churn frozen desserts, this recipe is the best I've ever seen!

[@rydrew]

coffee, stracciatella, semifreddo, three amazing things on their own but it’s a whole other level together, this looks AMAZING!!

[@yejikim1494]

I've made this coffee stracciatella semifreddo and free-form hazelnut Florentines today, it was amazing!! They were so good together and I just thought myself I might not need to buy ice cream anymore, at least for now:) Tomorrow, I'm going to make profiteroles and assemble with semifreddo and your hot fudge sauce!! I can't wait to have them. Thank you so much, Claire. I think I've been learning how to be creative and practical with each recipe from your books and videos. Thanks a lot!!

[@Tarvo27]

I finally made your perfect birthday cake recipe from your book yesterday! I love it and so did my mom! It was my first cake ever I've baked and assembled. It was actually more enjoyable than I thought it would be. Thanks for the nice recipes all the time!

[@keira0jade]

You should do a bracket with all of Claire’s quoted ‘favourite’ recipes from her books. I can see everyone getting a giggle from that!

[@relativeus]

I agree, coffee desserts are where it's at, can't wait to try this. I made your carrot cake for my son's birthday and everyone said it was the best they have had!

[@alyssaq3586]

Concord grapes are in season here, so I made your grape semifreddo last week. I love the addition of the lemon juice to the grape curd. Turned out delicious!

[@laurag2325]

looks delicious, maybe i’ll make for my moms bday! also i saw dessert person at my local library and got to browse it, so many amazing recipes

[@carminewhite8786]

Thanks for the recipe Claire

[@elebunny45]

I made this immediately. Amazingly quick and easy. Ate it for breakfast cause who’s gonna stop me? Delicious. Coffee dessert IS best dessert!

[@sundaynightdrunk]

So nice to see Claire. I'd forgotten how much I enjoy her content.

[@nataliapaulafernandes720]

Fantastic recipe, thank you Claire!!!! ❤ My husband and I devoured it.

[@TheBereangirl]

I LOVE the beginning disclaimer given with a mischievous laugh and grin. And I completely agree!❤

[@christophermoses9877]

Just became my favorite from WFD. Beautiful texture, bold espresso flavor with yummy chocolate strings and chips. Comes together easily.

[@rlselby801]

I have tried several of Clair’s recipes. I own both books. But this one and the lemon Bundt cake is our favorites.

[@sebastianebracho]

I made some of her chocolate chip cookies yesterday and I just made that ice cream! About to make some amazing ice cream sandwiches

[@SnipetsofTime]

thank you for sharing with us your wonderful recipes. you are a kind soul

[@josieblue]

there’s an excessive heat warning here in chicago, so this came at the perfect time lol

[@robbicu]

I absolutely love the little animations!

[@chubby_deity3143]

Any recommendations on using matcha for this recipe? The flavor doesn't quite match espresso and chocolate and wondering what else can be used instead.

[@lisamoore6804]

I like to add nutella and instant decaf coffee to my homemade ice cream, it's soooo good. The semifreddo looks really good.

[@mounaerraji1955]

I made it last night, it turned out amazing with teeny tiny alternations💓💓💓You're such an inspiration 💐

[@MissGimpsAlot]

Happy hand mixer is my new favorite character 😎

[@indiana1604]

I've recently become obsessed with this channel, and have totally been binging the videos

[@ryanm1779]

Claire is a beast with that red mixer!

[@Hup.]

Everything in the freezer gets the same temperature of cold. Glass is more insulated than metal so it doesnt feel as cold to the touch. Pre'freeze it and it will actually retain its cold temp better / warm up more slowly when taken out for that very same reason

[@guigomes9317]

Just came to my mind that if we put some mint flavor on the melted chocolate maybe it would elevate by one star more this recipe, I’m going to try it, thanks again for another amazing video Claire🤍

[@toast039]

Claire is the GOAT 🤘🏼

[@jackvarney5186]

This recipe looks so good. Will definitely make it. Thanks for the recipe

[@CSaffitz]

Hope you enjoy it!

[@laurenschenck5355]

Looks so delicious and perfect for summer and absolutely amazing ❤😊❤

[@CassBlast5]

Question: I’ve always wondered why the gradual addition of sugar into whip egg whites as opposed to adding it all at once. What does it do or prevent?

[@kjdude8765]

Dumping all the sugar in at once leads to a gritty meringue since the sugar doesn't dissolve well. The gradual addition also keeps sugar clumps from forming.

[@timconder4909]

Watching these shows is like watching ocean waves or staring into a campfire.

[@dempsey5799]

I just made this and everyone LOVED it! It’s soooo good.

[@pipematienzo]

claire i made this and it was SO good omg one of my faves!!!🫶🏼🫶🏼

[@whynotfrancis]

cant wait to make this- i’ve already made the key lime pie twice!

[@noerd421427]

This looks absolutely delicious! Though I'm not personally a fan of coffee. If I don't want the coffee taste in the ice cream, is it as simple as just leaving it out? This could be great for making my first homemade dessert ever!

[@oneiromancing]

i would just add more vanilla instead! would definitely be a good time to use a bean too, then you get all the really pretty seeds in there!

[@krisrow]

This looks amazing, so excited to try it. Would it be weird to use semifreddo for an affogato?

[@dragon_666]

Another great episode, thanks Claire 🧡💛💙

[@thanatopsis70]

Can't the eggs be pasteurized in a Sous Vide-like water bath? I do that all the time for raw cookie dough, for in ice cream, etc.

[@roninhood1027]

Looks delicious, as does the Coffee Stracciatella Semifreddo!

[@troopie313]

can the egg yolks be cooked a bit like when making a custard?

[@krobzik]

How would you go about incorporating different flavours? Freeze-dried berries instead of coffee?

[@Kajiggger]

I think I'd like to try making a strawberry version of this.

[@triggerfish9967]

If I took a shot for every time Claire's says a recipe is her favourite, I would be dead from alcohol-poisoning.

[@trevors6991]

Best part of forgetting it’s Thursday is this video felt like a surprise lol

[@anthonydolio8118]

Thanks so much.

[@volcanicacoffee]

We are definetly going to try this!

[@Kariwable]

Whats the best type of instant espresso? How big is that loaf pan?

[@Superfuntimejazz]

Love this! But can I just use my stick blender instead?

[@loufancelli1330]

A stick blender won't incorporate enough air. In order to get enough volume in the cream and eggs you really need to use a whip style beater. If you like a denser ice cream you can use a stick blender because it doesn't require the amount of air that this does.

[@eoin5169]

Looks delicious! Question, though: why take the egg whites only to medium peaks? Is stiff peaks TOO airy?

[@kjdude8765]

Stiff peaks are tougher to mix with other, especially liquid, ingredients.

[@thechef1010]

Always love an "ice cream" without the need of an ice cream machine. I've seen versions where they slightly cook the egg yolk mixture, is there a difference?

[@lpei8066]

I noticed that Horizon brand heavy cream was used, but it contains gellan gum. How does using pure heavy cream change the recipe? Thanks!

[@angeltabot3932]

This with chopped roasted cashews and mini marshmallows mixed in you have "rocky road" ice cream😋

[@someone0310]

you mention that there are many flavors you can make the base. how would you recommend making a strawberry semifreddo? use freeze-dried strawberries and crush them into a powder?

[@theupsideinsideout]

Hello Claire. Thank you for measures in grams. How much of a normal salt to use? a pinch or less?

[@unit--ns8jh]

Yo, Handy is THE man! Love this dude 🙂

[@JENNYBOYD-gp5yq]

Can I substitute swerve granular for the sugar?

[@essbee9352]

love your videos, Claire! But oooh, I want to make this! I have all ingredients EXCEPT instant espresso powder. Any chance I could sub instant coffee instead??

[@kjdude8765]

She mentions that it is an acceptable substitute.

[@essbee9352]

@@kjdude8765 Yes, thanks! I'll definitely get some espresso powder!

[@h7opolo]

lovely intro animation withstanding the test of time

[@CSaffitz]

Thank you kindly!

[@laurenschenck5355]

OMG! Looks absolutely Delicious GORGEOUS CLAIRE! ❤❤❤

[@laurenschenck5355]

Thanks so much Claire and you are amazing queen and make most beautiful amazing things of pasty’s and unique and so beautiful ❤❤❤

[@vivahat9282]

How far ahead can you make this? Can I make it 15 days ahead or more?

[@MrGamerCaptain]

woah never had semifreddo, gonna try :)

[@emmaliehandley9090]

Is there a reason you couldn’t “cook” the egg whites like with a Swiss meringue? I feel like that’s usually the part most people are iffy on when it comes to raw eggs.

[@twrob82]

Why not use pasteurized eggs in this recipe?

[@Ottokae20]

The handy quote wins for me

[@5urg3x]

Use pasteurized eggs...I use them all the time for tiramisu

[@laurenschenck5355]

I love your cat family so cute all the cats the crew has and everything so cute ❤

[@roopantsmcgee2314]

Claire, I have a question! I have a recipe for a cake that involves a whipped cream frosting, and we've made this recipe several times but we've never managed to get it stable, the frosting just starts to destabilize and melt away the moment we pull it from the fridge. We've tried adding starches, powdered sugars, unflavored gelatin (that last one was recommended by a friend who's a professional baker, but it just broke off into gelatinous bits inside the frosting so I think we did it wrong) so my question is: could you show how to make a stable whipped cream frosting?

[@myusernamewastaken_]

Make sure that your heavy whipping cream is cold before whipping. As for the gelatin, It sounds like it wasn't properly dissolved or incorporated into the whipped cream. To prevent gelatinous pieces, make sure to bloom the gelatin in cold water, then heat and dissolve it completely before adding it to the whipped cream. Gradually pour the dissolved gelatin into the cream while whipping on low speed. This should help create a smoother and more stable whipped cream frosting without gelatin chunks.

[@lynnstlaurent6789]

What is your recipe? That might help others who make this trouble shoot. Have you tried granulated sugar instead? It might give more structure and are you using brick style cream cheese?

[@roopantsmcgee2314]

@@lynnstlaurent6789 it's a recipe from a cookbook based off of a video game, it's called The Official Final Fantasy XIV Cookbook, the recipe itself is called "Chocobo Cake" but the whipped cream frosting itself consists of heavy cream, powdered sugar, and vanilla extract, nothing else :)

[@roopantsmcgee2314]

@@myusernamewastaken_ thanks for all the useful tips! I'll give them a try next time I make some whipped cream :) So you'd recommend incorporating the gelatin as you're whipping the cream, not after you've already whipped it?

[@myusernamewastaken_]

@@roopantsmcgee2314 you are correct, you want to mix it in during and not after :)

[@CassBlast5]

If you’ve made this: does it leave sort of a fatty film on your tongue and spoon from the high fat content? I’ve done frozen whipped cream recipes before that did that and found it unpleasant.

[@angrytortoises]

this looks so DELICIOUS

[@chrisc7562]

Maybe I missed this, why the plastic lining the whole pan and not just over the top if you're scooping and not turning the whole thing out?

[@kjdude8765]

The plastic is so you can take it out if you wish. Plus it will fold over better onto itself than trying to just cover the pan in the freezer.

[@vivahat9282]

Can you please also do an almond brittle semifreddo or at least give the recipe in reply. Thanks

[@mzdiamondlover]

I saw this video and have been thinking about it on a daily basis. Finally have the time to make it so I’m rewatching only to realize it ha raw eggs- I’m preggers and can’t have raw eggs 😭 I have to figure out how to cook this lmao I need it

[@kjdude8765]

Make an Italian meringue with the egg whites and bring the yolk sugar base up to 150F and then cool before assembly.

[@mzdiamondlover]

@@kjdude8765 thank you so much!!!!

[@camicri4263]

Yummy 😋!

[@CynthiaCloskey]

I’m confused about the thought that glass can’t get as cold as metal. It can, it takes longer. And then it stays cold longer. So I think it would be the best choice for this, assuming you can get it in the freezer enough ahead of time

[@Prokomeni]

That’s what she said; that metal would have been quicker

[@monicaramirez-mm7io]

I heard someone make a comment about you that said “You were the modern day Julia Child” and I couldn’t have agreed more

[@verosdes]

Can you make it without the coffee -just vanilla-flavored? Maybe add more vanilla extract?

[@danbev8542]

Yes! I suggest a lot of vanilla. It’s a fantastic flavor, but a measly teaspoon isn’t enough for a cold dish. Cold blunts the flavor. I’d add 2 tablespoons to start!

[@verosdes]

@@danbev8542 thank you! I’ll try that😋

[@CoconutJewce]

I just made this and it's currently freezing, but it got me thinking: why freeze it in a loaf pan? Could I not use an old ice cream container or a plastic container instead? The loaf pan seems like an odd choice given those things aren't too inaccessible. lol

[@Streambadd]

She's so beautiful breaking things down

[@lechatbotte.]

Raw eggs are fine when you raise the chickens but store bought eggs no. Whatever Claire makes is what I’m here for. I love everything she makes.

[@theprousteffect9717]

You probably have less quality control at home than egg farmers do, but alright.

[@rmanchego6987]

I'd love an affogato with this!!

[@TheFluffyBubble]

YUM

[@B.McAllister]

1:54 I thought I was tripping bawls at first when that face appeared. I hope you apologized to that distinguished gentleman.

[@AmeliaBell28]

Wait, so... I could just chill it instead of freezing it and it'd be mousse? No adjustments needed? That would be divine

[@kjdude8765]

You would need to add gelatin to stabalize it. Otherwise it'll fall within hours as the whipped cream deflates.

[@babszollak2512]

@ Chefs should have two fridges shouldn't they?

[@McMilesE]

perfecto

[@peacelizard]

If you didn't have fresh eggs from your backyard, would you still feel comfortable making and eating this with store bought supermarket eggs?

[@windlessoriginals1150]

☕️ 🍨

[@solasidope]

Wow i'm early!

[@CSaffitz]

Good Morning!

[@jmahlon]

You could pre temper your eggs.

[@peeejayvee]

Still waiting for tshirts that says “Verdict: MMM”

[@kizzer20052]

W vid

[@Wutevadude]

“frozen loaf pan”