Coffee semifreddo – step by step recipe with photo

. Prepare coffee drink:

• in a Turk, mix ground coffee, water and star anise

• bring the coffee drink to a boil

• remove the Turk from the fire and leave it on the table for 15-20 minutes

• strain the coffee drink through a paper filter – you will need 70 g of the drink

. Prepare coffee syrup:

• add sugar to strained coffee drink

• bring the drink with sugar to a boil

• insert a thermometer into the saucepan

• boil the syrup to a temperature of 121 degrees

. Separate the yolks from the proteins (proteins are not needed) – lightly beat the yolks with a mixer

. Continue beating the yolks and at the same time introduce coffee syrup into the yolks in a thin stream (temperature 121 degrees!)

. Continue beating the egg-coffee mass until light, increase in volume and cool.

. Prepare the semifreddo base:

• in a separate bowl, beat the chilled cream until firm peaks

• add mascarpone to whipped cream – mix

• add egg-coffee mass to the cream – mix

. Pour the semifreddo base into a mold and then put it in the freezer for at least 3-4 hours

. Prepare chocolate sauce:

• mix sugar, cocoa and cream in a saucepan

• bring the mixture to a boil and then cook for 1-2 minutes

• remove the saucepan from the heat and immediately add the butter – mix

• cool to room temperature

. When serving semifreddo, top with chocolate sauce and, if desired, nuts and fresh fruit

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