Caution. Celiac disease is a permanent food intolerance to gluten; it is not a disease, but it requires special attention to the individual's diet. For this reason, for recipes in this category, further verification with the Italian Celiac Association is recommended (https://www.celiachia.it”); taking this opportunity to register and receive the essential Handbook.
Beat the egg yolks with the sugar.
Then add the previously cooled coffee.
Separately, whip the cream until firm.
Combine the two mixtures and pour into a rectangular mold (preferably silicone).
Keep in the freezer for at least 24 hours.
Take the semifreddo out ½ hour before serving and turn it upside down onto a rectangular tray.
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Portions:
6
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difficulty:
Media
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Total:
90 minutes
Ingredients
- 500 mg whipping cream (even vegetable) allowed
- cup(s) coffee
- 5 egg yolks
- 180 gr sugar
