Traditional recipes

White truffle with coffee

White truffle with coffee

The white coffee truffle is a semifreddo delicious, which you can prepare in a single mold or divide into single portion molds to serve it as you find it at the restaurant. I know it might seem complicated to prepare, as there are various different preparations, but I assure you that it is not, in much less than 1 hour you will have everything ready and you will just have to wait for it to fit well in the freezer to then decorate and serve it :) recipe I was inspired by a recipe from studentiaifornelli, but I made an Italian meringue to be able to eat the ice cream cake safely even to Elisa. If you want to prepare a special dessert for this Monday in August, the recipe of coffee ice cream truffle it's the one for you. If you try the recipe then let me know. A basin to those who pass through here


How to make coffee white truffle

Prepare the cream

Cut the vanilla stick lengthwise, put it in the milk and heat until boiling, then sepgnete and leave to infuse.

Whip the egg yolks with the sugar in a bowl, then add the sifted flour.

Remove the vanilla pod from the milk, then pour it flush over the egg yolks, mixing well.
Transfer everything to the milk pan and cook the cream until it thickens.
Once ready, pour it into a bowl, cover it with contact film (so that it does not dry out on the surface) and let it cool.

Prepare the Italian meringue

Put the water in a saucepan with 80 g of sugar, add a few drops of lemon and bring to the boil, cooking until the sugar has completely dissolved and you have obtained a syrup. If you have a thermometer for cakes, wait for the syrup to reach 120 ° C, otherwise boil for 2-3 minutes.

Meanwhile, beat the egg whites with the remaining sugar (20 g) and a few drops of lemon juice.

Once whipped until stiff, start adding the boiling syrup flush, always continuing to whisk. Keep whipping until the meringue has cooled (touching the bowl externally, it must be cold).

Assemble the truffle

Whip the cold cream from the fridge, then mix the 3 preparations together (cream, cream and meringue) gently, with a movement from the bottom up, until you get a homogeneous mixture.

Cover the mold with cling film, then pour half of the cream inside, spreading it on the sides, creating a sort of bowl a few cm thick.

Mix half of the remaining cream with the coffee, and pour it into the center of the bowl, leveling.
Then close everything with a layer of white cream, level and place in the freezer for at least 6 hours (or, better yet, 10-12 hours).
If you have decided to make meringues at home, do it now: this is the recipe.

When ready to serve, crumble the meringues.
Take the mold back and pass it under warm-hot water, in order to extract the truffle more easily, turning it over onto a serving dish.

Decorate the truffle to taste with the crumbled meringues and serve.