White chocolate semifreddo

45 min
Additional culinary preparation: Sweet
Temperature: Cold
Seasonal period: All year
Allergens:
Eggs
Eggs
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Sterilised milk 0.125 l
Vanilla 0.5 ud
Egg yolk 2.5 ud
Sugar 0.05 kg
Fish tails 5.0 g
White coating 0.125 kg
Whipped cream 0.3 l
See Recipe
Cream 0.3 l
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.