Cookbook Desserts
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6 | 20 minuti |
Ingredients
| 200 mL | whipping cream Sterilgarda |
| 100 g | powdered sugar |
| 1 baccelli | vanilla |
| 120 mL | espresso coffee |
| 250 g | UHT Ricotta Cheese Sterilgarda |
| 4 g | jelly |
| 150 g | sugar |
Preparation
- Soak the gelatin leaves in a little cold water for at least 10 minutes.
- Place the Sterilgarda Ricotta, Sterilgarda whipped cream, icing sugar, vanilla pod seeds and two tablespoons of concentrated espresso coffee in a blender.
- Once the temperature is reached, drain and squeeze the gelatin sheets well, then add it to the mixture, then mix until completely dissolved (this will take a few minutes).
- Turn off the heat and pour the mixture into the semifreddo molds.
- Let the mixture cool completely in the molds, then transfer it to the refrigerator for at least 3 to 4 hours.
- Half an hour before serving the semifreddos, prepare the coffee caramel: put the sugar in a heavy-bottomed saucepan and, over low heat, let it melt completely until it reaches an amber color.
- At this point, add the rest of the espresso, still over low heat, and continue stirring to mix everything well.
- As soon as you obtain a smooth and fluid mixture, turn off the heat and let cool, stirring from time to time.
- Remove the semifreddos from the refrigerator and remove them from the molds.
- Finally, garnish the desserts with coffee caramel and a few roasted coffee beans.
Combine the butter at room temperature with the sugar and work the dough. Add the pistachio paste, yogurt, eggs and salt. Once the eggs are incorporated ...
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