| This recipe is liked by 0 person(s). |
Cappuccino Semifreddo Yield: 1 Servings
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 1 Tsp instant espresso powder 1/3 Cup boiling water 10 egg yolks 1 1/4 Cup sugar | |
| 1/2 | vanilla bean, split lengthwise 1 Cup heavy cream 4 ounces egg whites (about 8 -extra-large) |
| To make the semifreddo: Dissolve the espresso powder in the boiling water. Combine the yolks and 1/4- cup of the sugar in the bowl of an electric mixer. Beat until the mixture is thick and pale in color, about 5 minutes. Scrape in the seeds from the vanilla bean. Discard the bean. Add the espresso and mix well. place the bowl in a larger bowl filled with ice. Pour the cream into a mixing bowl. Add 1/4 cup of the sugar and beat until soft peaks form. Gently fold into the yolk mixture. Beat the egg whites in a large bowl with the remaining 3/4 cup sugar until stiff peaks form. Fold the whipped whites into the yolk-cream mixture and incorporate well. Pipe or spoon the semifreddo into demitasse cups or 4-ounce ramekins. place in the freezer and freeze for 50 minutes or longer (if frozen longer, remove from the free:zer 30 minutes before serving). Chocolate Cream For Saffron Brulee 500gr 1/2 +1/2 1 OOgr Sugar | |
| 60gr | Yolks 1909r Caraibe Chocolate |
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.