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Coffee parfait

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

Method

Mix the 4 egg yolks with 2.1 oz of sugar.  

Whip the 4 whites into peaks with 21 oz 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. 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
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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