White chocolate semifreddo
Allergens:
Ingredients for 5 portions
Calculate portions
Elaboration
- Soak the gelatin in cold water.
- Boil the milk and infuse with the open vanilla pods.
- At the same time, mix the egg yolks with sugar.
- Pour the infused milk slowly over the mixture of egg yolks and sugar and stir continuously.
- Heat the mixture to 82 ºC to 85 ºC and strain it into a container with the soaked gelatin the white coating and Mix everything together.
- Let the temperature of the mixture drop to 27 ºC to 34 ºC.
- Add the semi-whipped cream little by little stirring in circular movements.
- Using a piping bag, fill the pyramid-shaped moulds.
- Freeze or refrigerate as needed.
Nutritional information (1 portion)
Energy
433.72
kcal
Carbohydrates
27.55
g
Proteins
6.08
g
Lipids
33.13
g
Fiber
0.0
g
Saturates
19.88
g
Monounsaturated fatty acids
10.24
g
Polyunsaturated fatty acids
1.37
g
Cholesterol
192.95
mg
Calcium
118.62
mg
Iron
0.88
mg
Zinc
0.75
mg
Vitamin A
274.73
ug
Vitamin C
0.55
g
Folic acid
16.36
ug
Salt (Sodium)
74.25
mg
Sugars
27.1
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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