Subtotal
    lavazza-ricette-semifreddo-header-m

    Coffee parfait

    DIFFICULTY
    30m

    The coffee semifreddo is a fresh and delicate dessert, easy to prepare and perfect to suggest as a dessert.
    Ingredients
    • 100 ml coffee
    • 4 eggs
    • 120 g sugar
    • 250 g cream
    • 100 ml coffee
    • 50 g sponge cake
    • 5 g gelatine butterscotch sauce
    Preparation

    Method

    Mix the 4 egg yolks with 60 g of sugar.  

    Whip the 4 whites into peaks with 60 g of sugar.

    Soften the gelatine in cold water.

    Whip the cream.

    Combine the whipped cream with egg yolks.

    Melt the gelatine 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 mould.

    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. 2.5 cm 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
    Intense, full-bodied, well-rounded

    From the Central-South American Arabica and Asian and African Robusta comes a perfume of the Orient, creating a full-bodied espresso with a bold taste, spicy notes and persistent aftertaste. Persuasive intensity.

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