Amaretto semifreddo with coffee sauce
Instructions
Prepare almond Braide polenta pieces: knead the icing sugar, flour, almonds and 2 egg whites.
On a plate, covered with special paper, made of thin disks that you will spend in medium heat oven.
When baked in Braide polenta pieces are still soft and modellatele.
Let them cool (cooling the dough becomes crisp).
Prepare the semifreddo: make a syrup boil for 2 minutes leaving sugar and 100 g water.
With the electric mixer, whip the egg yolks and add to hot syrup, then the cold coffee; Let cool the mixture to be bloated and well fitted, then add the finely chopped macaroons and whipped cream very firm.
Split it among 6 ramekins from creme caramel and put them in the freezer for at least 6 hours.
Start the coffee sauce: heat the milk and cream; Apart from mounted with the whisk the egg yolks with sugar and vanillin; Add the mixture of milk and cream by pouring flush then, stirring constantly, bring the sauce on the stove and let it thicken without taking the boil; remove from heat, stir the coffee, then go in the refrigerator.
When serving, put the semifreddo portion dishes on a thin layer of sauce, garnish with some coffee beans and accompanied with almond Braide polenta pieces.
Ingredients and dosing for 6 persons
- For the semifreddo:
- 500 g of whipping cream
- 250 g of amaretti biscuits
- 125 g of sugar
- 6 egg yolks
- 1 cup of strong espresso coffee
- For the coffee sauce:
- 125 g of milk
- 125 g of whipping cream
- 75 g of sugar
- 4 egg yolks
- 1 sachet of vanillin
- 1 cup of strong espresso coffee
- For the almond in braide polenta pieces:
- 60 g of icing sugar
- 50 g of flour
- 50 g of almond slivers
- 2 egg whites