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Charlie Trotter, Charlie Trotter's, Chicago, Illinois
Lee Jones, The Chef's Garden, Huron, Ohio (carrots)
A semifreddo is basically an ice cream cake, and Chef Trotter uses carrots, chocolate, and spices as unexpected partners in his version. Star anise enhances the sweetness in the carrots and adds a distinctive hint of licorice to the rich chocolate. There are no egg yolks in this recipe—it's the meringue that gives the semifreddo a smooth texture.
Ingredients
Makes 6 to 8 servings
For the milk chocolate semifreddo
For the star anise carrot cake
For the carrot soup
Make the semifreddo
Step 1
1. Put the chocolate in a heatproof glass bowl and melt slowly in the microwave. Alternatively, you can set the bowl over a pan of simmering water (don't let the bowl touch the water) and stir until the chocolate is completely melted and just warm. Set aside.
Step 2
2. Using a handheld electric mixer, whip the cream in a medium bowl until it forms soft peaks; set aside.
Step 3
3. Combine the egg whites and sugar in a heat-proof bowl and place over a pan of simmering water. Whisk continually until the whites are just hot, about 2 minutes. Remove from the heat and transfer to a large bowl. Beat the egg white-sugar mixture with a handheld electric mixer until stiff peaks form and the egg whites are shiny and glossy, 3 to 5 minutes.
Step 4
4. Fold the cream into the melted chocolate, then carefully fold the meringue into the chocolate mixture. Pour the chocolate mixture into a 9 x 13-inch pan and put in the freezer until firm, at least 3 hours or overnight until frozen.
Make the cake
Step 5
1. Heat the oven to 350°F. Combine the eggs, oil, sugar, salt, flour, star anise, baking powder, and baking soda in a large bowl. Mix until just incorporated; add the carrots.
Step 6
2. Line an 8 X 4-inch (or 4-cup) loaf pan with parchment or use a nonstick baking pan. Pour the cake batter into the pan and bake for 45 minutes, or until the center springs back when lightly touched.
Step 7
3. When cool enough to handle, unmold onto a baking rack (run a small knife around the edges if necessary to release the cake from the pan) and let cool. Cut into 2-inch slices then cut each slice in half and set aside.
Make the soup
Step 8
In a small saucepan, heat the carrot juice over medium heat, then add the cornstarch, and whisk until the carrot juice mixture thickens, about 2 minutes. Remove from the heat. Chill for 1 hour or until cold. Season with sugar and salt to taste.
To serve
Step 9
Ladle a small amount of carrot soup in a shallow bowl. Place 5 to 8 carrot cake pieces on top of the carrot soup. Place 3 to 4 small scoops of the chocolate semifreddo on top the carrot cake. Garnish with carrot greens, if desired.
How would you rate Milk Chocolate Semifreddo with Star Anise Carrot Cake?
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Reviews (4)
Back to TopI just made the cake and it was easy and delicious. The flavors of the anise and carrots were very good.
Anonymous
4/14/2013
I was sorely disappointed with this recipe. Each part was made exactly as written, not a single minute change. The semi-freddo was grainy and rather bland. The cake was tasty with rather sophisticated flavors tantalizing the tongue. The carrot "soup" which should have brought all together was mediocre. How could Charlie Trotter be so off his genius? After discarding the milk chocolate semi-freddo I made an orange semi-freddo hoping it would redeem the dessert. In the end, for the effort involved, I say nix.
enelra
2/12/2012
This is a fantastic, simple, wholesome recipe.I made it with a gorgeous bunch of carrots from our CSA share. Each component can stand on its own, but the presentation with carrot puree and semifreddo is fantastic.I will certainly make the cake-part regularly. I did use dark rather than milk chocolate. If I did the full recipe again I'd make the carrot juice myself to really highlight the fresh sweetness of the carrots.
Anonymous
columbia, mo
11/24/2011
This was the first time I'd ever made a Charlie Trotter recipe, and it was very successful. I didn't have pure carrot juice, so I used carrot/orange which went well. There are many elements, but each is fast and easy to make. Though the milk chocolate semifreddo is sweet, it goes very well with the cake -- suprisingly. It was a hit at my dinner party!
Shirinp1
Mumbai, India
2/27/2011