Mocha - MyKitchen

Semifreddo 3 ways

Amaarah January — Mon, 01 Sep 2025 10:08:55 +0000

Why settle for one dessert when you can have three? And it’s all made from one base. Watch this video how to whip up rich, creamy, fruity magic that’ll have everyone fighting for the last spoonful of this delicious Italian frozen dessert.

Vanilla semifreddo base

Serves 8

Like ice cream’s chic Italian cousin – creamy, dreamy and effortlessly cool.

Ingredients

1 cup + 2 Tbsp (280ml) cold whipping cream
1½ tsp (7.5ml) vanilla extract
3 large eggs
⅔ cup (180ml) sugar

Method

Prepare a 26x12cm loaf tin by wetting the tin and lining with cling wrap, with the sides overlapping.
Whip cream to form stiff peaks, add vanilla and stir through. Set aside in fridge.
Place the eggs into a glass or metal bowl that fits comfortably over a pot. Fill the pot up to with water and place over medium heat.
Once the bowl’s bottom is warm (make sure the bowl does not touch the water) start whisking the eggs with an electric beater. Whisk until light and fluffy, for about 3-4 minutes. (Make sure to regulate the temperature of the bowl – your hand should be able to touch the bowl without burning. If the bowl gets too hot, remove from heat while still whipping.)
Once light and fluffy, start adding the sugar bit by bit while still whisking until all the sugar dissolves.
Once sugar has dissolved and the mixture is smooth and airy, remove from heat and beat until cooled.
Gently fold the cream mixture into the egg mixture.
Carefully transfer mixture to the prepared tin and freeze overnight.

Mocha biscuit semifreddo

A chocolatey, coffee and cookie affair that’s smooth, bold, and ready to melt hearts.

Ingredients

1 x vanilla semifreddo base (prepped to step 7)
1½ Tbsp (22.5ml) instant coffee
1 Tbsp (15ml) hot water
60g dark chocolate, melted + optional extra to garnish
4 biscuits of choice

Method

Prepare a 26x12cm loaf tin by wetting the tin and lining with cling wrap, with the sides overlapping.
Divide the vanilla semifreddo base between 2 bowls.
Mix the coffee and hot water to make a paste.
Combine the coffee paste and chocolate, then fold into one of the vanilla bases.
Swirl the vanilla and mocha base into the prepared tin, cover the base with cling wrap and freeze overnight.
Once ready to serve, unmould the semifreddo, cut into slices and crumble biscuits over to garnish and drizzle with melted chocolate, if using.

Zesty lemon & berry semifreddo

Serves 8

Tangy, sweet, and bursting with berry drama – sunshine in every slice.

Ingredients

1 lemon, zested and juiced, + extra lemon zest, to serve
1 x vanilla semifreddo base (prepped to step 7)
1 cup (60g) berries of your choice, chopped + extra to serve
3 Tbsp (45ml) honey

Method

Prepare a 26x12cm loaf tin by wetting the tin and lining with cling wrap, with the sides overlapping.
Fold the lemon zest and juice through the vanilla semifreddo base and pour ½ the mixture into the tin and freeze until just set. (Reserve the remaining base covered in the fridge).
Place berries and honey into a small pot on a low heat and cook for about 8-10 minutes.
Allow the berry mixture to cool then blend until smooth. Place the berry mixture in the freezer to cool.
Once the vanilla base is set, scoop the berry mixture over. Gently pour the remaining vanilla base onto the semi frozen berry mixture, covering the berry mixture completely.
Cover the base with cling wrap and leave to freeze overnight.
Unmould, slice and garnish with extra lemon zest and berries to serve.

Minty piña colada

Serves 8

A frozen tropical holiday with a fresh minty twist – no passport needed.

Ingredients

Tbsp (45ml) sugar
2 Tbsp (30ml) water
6 large mint leaves + extra to garnish
300g pineapple, cut into chunks
1 x vanilla semifreddo base (prepped to step 7)
¼ cup coconut flakes, to garnish

Method

Prepare a 26x12cm loaf tin by wetting the tin and lining with cling wrap, with the sides overlapping.
Heat the sugar, water and mint in a pot until the sugar has dissolved. Cool. Remove mint leaves.
Blend the minty syrup and pineapple until smooth.
Fold the pineapple mixture gently through the semifreddo base.
Pour the mixture into the prepared tin, cover and freeze overnight.
Unmould, slice and garnish with coconut flakes and mint.

The post Semifreddo 3 ways appeared first on MyKitchen.

3 ways with baked oats

Aneeqah Emeran — Mon, 10 Mar 2025 06:42:27 +0000

The perfect breakfast option when you’re craving a moreish cake-like texture, but want a filling, healthy breakfast.

Baked oats base

Makes 1

½ cup rolled oats
1 medium banana
¼ cup milk
1 egg
½ tsp baking powder
½ tsp vanilla extract
Pinch of salt

Mocha Baked Oats

Add oat base ingredients to a blender along with 1 Tbsp cocoa powder. In a small bowl, combine 2 Tbsp boiling water and 1 tsp instant coffee and add to the blender. Blend mixture for 15 seconds. Decant batter into an oven-safe bowl and stir through 40g chopped chocolate of choice (we used dark), dotting a few pieces on top. Bake at 180°C for 15-20 minutes until a skewer inserted comes out clean. Serve with a dollop of double cream plain yoghurt.

Carrot Cake Baked Oats

Add oat base ingredients to a blender along with ½ tsp cinnamon, a pinch of nutmeg and 1 tsp mixed spice. Blend for 15 seconds, then stir through 2 tsp warmed apricot jam, 1 small grated carrot and 3 finely chopped pecan nuts or walnuts. Decant batter into an oven-safe bowl and bake at 180°C for 15-20 minutes, or until a skewer inserted comes out clean. Serve with extra pecan nuts or walnuts and a drizzle of honey.

Peanut Butter & Blueberry Baked Oats

Add oat base ingredients to a blender along with ¼ cup smooth peanut butter. Blend for 15 seconds, then decant into an oven-safe bowl and swirl through cup frozen blueberries, adding a spoonful of extra peanut butter, if you like. Bake at 180°C for 15-20 minutes until a skewer inserted comes out clean. Serve scattered with extra frozen blueberries.

Recipes and styling: Sjaan van der Ploeg
Photographs: Zhann Solomons

Also read: Old-fashioned oats with warm apple sauce

The post 3 ways with baked oats appeared first on MyKitchen.

How to make your own mocha Milo at home

johnbrown — Fri, 24 Apr 2020 05:00:26 +0000

Sometimes there’s nothing better than curling up with a delicious hot cuppa during winter. Here’s how to make your own sweet mocha Milo.

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the Milo
1 tbsp cornflour
1 tbsp cold water
2 tbsp boiling water
4 tbsp Milo
4 cups milk
¼ cup strong black coffee
½ cup cream
⅓ cup grated
Milo chocolate bar
For the coffee condensed milk
1 tsp instant coffee
1 tsp boiling water
½ cup condensed milk

METHOD
For the Milo
1. In a pot, mix together the cornflour and cold water. Then add the boiling water and Milo and mix again until well combined. Add the milk and coffee and stir until combined.
2. Place the pot over medium heat and bring to a simmer. Whisk continuously, until heated through and thickened.
3. Remove from the heat and add the cream and grated Milo chocolate. Mix until melted through.
For the coffee condensed milk
1. Dissolve the coffee in the water and add the condensed milk. Mix well.
To serve
1. Add the coffee condensed milk to the Milo and top with whipped cream and a sprinkling of Milo.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

Keen to try more tasty concoctions? Our date and coconut hot chocolate won’t disappoint!

The post How to make your own mocha Milo at home appeared first on MyKitchen.