Semifreddo with tartufi

Semifreddo with tartufi

Total: 7 hr 30 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / piece: 269 kcal
, Fat: 20 g
, Carbohydrate: 17 g
, Protein: 3 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Ice cream mixture

2 ½ dl full cream
2 fresh eggs
120 g icing sugar
125 g red currants
2 ½ dl full cream, beaten until stiff

Marbling

100 g Fine Food Crema di Nocciole
50 g Fine Food Tartufi dolci con Amaretti, coarsely chopped
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Utensils

One loaf tin (approx. 25 cm), lined with baking paper

How it's done

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Ice cream mixture

In a pan, whisk together the cream, eggs and sugar, bring to just below the boil over a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat. Pour through a sieve into a bowl, leave to cool. Carefully fold the berries and whipped cream into the mixture, pour into the prepared tin.

Marbling

Distribute the spread over the mixture using a spoon, create a marble effect by running a toothpick through the mixture in a spiral motion, top with the chocolate chunks, freeze for approx. 7 hrs. or overnight.

To serve

Turn the parfait out onto a board, remove the baking paper, cut the parfait into slices, serve on plates.

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