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Iced cappuccino semifreddo

with Hulalà Whipping


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Iced cappuccino cream
  • Sugar 75 g
  • Water 50 g
  • Yolks 100 g
  • Freeze-dried coffee 5 g
  • Espresso coffee 1 cup
  • Milk chocolate 65 g
  • Hulalà Whipping 250 g
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Milk cream
  • Hulalà Whipping 75 g
  • Milk 75 g
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For finishing
  • Cocoa powder to taste
  • Cinnamon shortbread to taste


  • 4 people
  • Easy level
  • 15 min
  1. For the iced cappuccino cream: bring the water to a boil, add the sugar and egg yolks, cook, stirring constantly in a pan with a whisk until it reaches a creamy and light consistency, whip in a planetary mixer until cool. Melt the chocolate and incorporate the two types of coffee and a small part of the whipped Hulalà, mix carefully, add the egg cream and the remaining whipped Hulalà, pour into the "glass" coffee cups, place in the freezer..
  2. For the milk cream: heat the Hulalà and milk to 60 ° C, whip with a whisk to obtain the characteristic cappuccino froth.
  3. Finishing: remove the dessert from the freezer and complete with hot milk foam, sprinkle with a touch of cocoa and serve with cinnamon shortbreads.