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Dolci al cucchiao

Coffee Semifreddo

DIFFICULTY
30m

The coffee semifreddo is a fresh and delicate dessert, easy to prepare and perfect to suggest as a dessert.
Ingredients
  • 3.4 fl oz coffee
  • 4 eggs
  • 4.2 oz sugar
  • 8.8 oz cream
  • 3.4 fl oz coffee
  • 1.8 oz sponge cake
  • 0.2 oz gelatin
  • butterscotch sauce
Preparation

Mix the 4 egg yolks with 60 g of sugar. Whip the 4 whites into peaks with 60 g of sugar. Soften the gelatin in cold water. Whip the cream. Combine the whipped cream with the egg yolks. Melt the gelatin in the coffee and add to the mixture. Add the whipped whites by stirring from the bottom up. Pour the mixture into a rectangular plumcake mold. Cover it with the slice of sponge cake. Soak the sponge cake with the sweetened coffee. Place in the freezer for 6 hours.

Presentation

Cut an approx. 2.5 cm slice of the semifreddo. Cut it in half again, at a 45° angle. Arrange it on the plate and serve with the butterscotch sauce.

Method

Mix the 4 egg yolks with 2.1 oz of sugar.  

Whip the 4 whites into peaks with 2.1 oz of sugar.

Soften the gelatin in cold water.

Whip the cream.

Combine the whipped cream with egg yolks.

Melt the gelatin in the coffee and add to the mixture.

Add the whipped whites by stirring from the bottom up.

Pour the mixture into a rectangular plumcake mold.

Cover it with the slice of sponge cake and soak it with the sweetened coffee.

Place in the freezer for 6 hours.

 

 

Presentation

Cut an approx. 1.0in slice of the semifreddo.

Cut it in half again, at a 45° angle.

Arrange it on the plate and serve with butterscotch sauce.

 

 

The ideal coffee for this recipe

Intenso

Bold and full-bodied

A full-flavored coffee that boasts smoky, caramelized notes. The dark roasting further strengthens the coffee's body and intensity of the flavor which makes Intenso so delicious, whether it is enjoyed black or with milk and sugar.

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