Semifreddo de café, avellanas y frutos rojos

frío Desnatada


  • 1 espresso coffee
  • 3 large egg whites
  • 175g sugar
  • 50g chopped hazelnuts
  • 600ml of cream 35% fat without lactose
  • Lactose-free cheese spread
  • Blueberries
  • Raspberries
  • Blackberries
  • Juice of half a lemon
  • 100ml of water

Step 1

Prepare an espresso coffee and reserve it for the next step.

Step 2

To prepare the meringue, which will be the base of the dessert, we whip the egg whites until stiff, and halfway through the process we add a spoonful of the coffee, the sugar (better if we have powdered it before so that it is finer) and the previously chopped hazelnuts.

Step 3

We preheat the oven to 110ºC. Once hot, spread the mixture with parchment paper and leave it for 3 hours to solidify. After 3 hours, we let it cool.

Step 4

We beat the cream together with two tablespoons of spreadable cheese and then add the meringue cut into pieces with our hands.

Step 5

We fill the molds with a first layer of cream with meringue, then we add some red fruits, we repeat the two layers and finally we finish with a layer of nothing and meringue. We cover them and keep them in the freezer. A couple of hours before serving, we put them in the refrigerator.

Step 6

To prepare the sauce, put the sugar (four tablespoons) in a saucepan, along with the lemon juice, add the red fruits, stir and pour in the water. We let it reduce over medium-high heat for about 10 minutes and blend it.

Step 7

When it comes time to serve them, we unmold them onto a plate and pour the red fruit coulis on top.

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