Champagne Charlie

Chocolate semifreddo

  • 120 GRAM SUGAR
  • 2 CUPS CREAM, whipped
  • 200 GRAM AMARETTI, cut in quarters
  • 1/2 CUP BRANDY


  • 3/4 CUP CREAM
  • 200 GRAM CHOCOLATE, chopped
  • 50 GRAM SESAME SEED, roasted

Bring 1/2 a cup of water to the boil and dissolve the sugar, simmer for 5 minutes and allow the syrup to cool down. Mix it with the champagne and freeze this for 2 hours. Take it out of the freezer and whisk; add the cream, stir well. Put this back into the freezer and freeze for approximately 3 hours, stir every 30 minutes. Distribute the amaretti over 4 champagne glasses, sprinkle with brandy. Put a few scoops of champagne ice cream on top.

This ice cream is named after the song "Champagne Charlie "which was performed in 1867 in the Sun Music Hall at Knightsbridge, London by Joe Sanders, better known as George Leybourne.

Melt the chocolate with 2 tablespoons of cream in the microwave. Whip the remaining cream with the sugar; whisk the egg whites until fluffy. Allow the chocolate to cool down slightly and mix it with the cream and the egg whites. Pour the mixture in a cake mold and put in the freezer for 8 hours. Slice it and sprinkle with sesame seed.

Click for Worldcook's recipe page


Back to recipe with picture