Through their extensive choice of goods, Jed’s Coffee Co has always encouraged customers to be inspired and discover the beautiful world of coffee. We asked the influential and incredibly popular owners of Giapo to create recipes inspired by and using Jed’s Coffee – and show how to prepare them at home – now that the evidence is in the pudding. Giapo’s version on a coffee semifreddo dessert, like Jed’s, has de-mystified the world of coffee through quality sourcing, expert mixing, and skilled roasting procedures. Giapo is recognised for its fresh gelato that is closer to art, and owners Giapo Graziolo and Annarosa Petrucci, who live by the mantra “regular ice-cream is boring,” have added a fresh éclair option to their Coffee Semifreddo dessert.
Giapo’s Jed’s Coffee Semifreddo with Caramel Glaze and Coffee Crumb.
Jed’s Coffee Semifreddo 60g Jed’s Plunger Grind No. 4 Coffee Jed’s Coffee Semifreddo 60g
80 grammes of egg yolks
350 g fresh cream 80 g sugar
100g mascarpone cheese
Mix Jed’s coffee and sugar in a pot and heat to a boil, being careful not to burn it.
Cook until the temperature reaches 121 degrees Celsius.
Meanwhile, place the egg yolks in the bowl of an electric mixer and begin mixing on low speed.
Pour the hot coffee over the egg yolks as soon as the coffee mixture reaches 121C, while the mixer is operating slowly.
Increase the speed of the mixer until the mixture has reached room temperature and is glossy and thick. (There is no need to heat the mixture any further because the coffee syrup has cooked the egg yolks.)
Whip the fresh cream, stir in the mascarpone, and then fold in the coffee mixture until everything is thoroughly combined.
If you’re going to make éclairs, put the mixture in a piping bag and freeze it for at least 3 hours before filling. Alternatively, keep for 3 hours in a jar before scooping.