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Chocup® with coffee semifreddo

Chocup® with coffee semifreddo

Today is a wonderful, warm day and it’s perfect for a long open-air walk...and after that? A semifreddo coffee break!

To make the Italian meringue, I followed Sandra’s and Morena’s recipe! Thanks! The Italian meringue is a mixture obtained by pouring a boiling water and sugar syrup on whipped egg whites. This pasteurizes them. It is an ideal base for semifreddos, gelato and much more. It does not become stiff so you can prepare it in advance.

Ingredients for 9 cups or for a medium plumcake pan

  • 500ml whipping cream
  • 25gr Nescafè Mocaccino

For the Italian meringue

  • 2 egg whites
  • 100gr sugar
  • 50ml water
  • 5 lemon drops

Method

In a pan mix sugar, water and lemon. Then simmer at 121°C. Start whisking the egg whites and in the meantime drizzle in the syrup. Take care with it. You don’t want the syrup to enter into contact with the whisk, otherwise you’ll get burnt by boiling liquid! When the mixture is clear and shiny set it aside.
(For those who don’t have a thermometer, drizzle the syrup from a spoon and when the liquid looks caramelized it’s ready)
Whisk the cream in another bowl and incorporate coffee.

At this point, gently add the meringue to the whipped cream mixing from the bottom to the top. Fill your cups with the resulting semifreddo. I also put some amaretto crumbs in the middle, then topped with some more semifreddo and left them in the fridge before serving them and garnishing them to taste.
If you decide to use a cake pan, then you need to line it with film and leave it in the freezer for at least 5 hours.

Source: Federica in cucina

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