Iced cappuccino semifreddo
with Hulalà Whipping
Ingredients
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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
Preparation
- 4 people
- Easy level
- 15 min
- 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..
- For the milk cream: heat the Hulalà and milk to 60 ° C, whip with a whisk to obtain the characteristic cappuccino froth.
- Finishing: remove the dessert from the freezer and complete with hot milk foam, sprinkle with a touch of cocoa and serve with cinnamon shortbreads.
