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 the 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. Soak the sponge cake with the sweetened coffee. Place in the freezer for 6 hours.
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 the butterscotch sauce.
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.
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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