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Paçoquinha semifreddo with salted caramel
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
9 servings
Rafael Tocchetto
@chefrafatocchetto- Ingredients
- Recipe
- Egg white approximately 2un50 g
- Refined sugar100 g
- Water40 g
- Paçoquinha crumbled and passed through a sieve210 g
- Fresh cream425 g
- Refined sugar15 g
- Egg yolk approximately 2 pieces30 g
- Semifreddo is a semi-frozen dessert of Italian origin, light and refreshing, with a texture between mousse and ice cream. This recipe that I present requires a little technique to assemble the Italian meringue. Maybe it's good to watch a video giving instructions on the technique, or if you prefer, make a French meringue that is much simpler, just beat the egg whites with sugar. Italian meringue is more structured, but French also works. And if you like the recipe, don't forget to like it!!! 😉😉😉 Good preparation!!!
- ITALIAN MERINGUE Place the egg whites in the mixing bowl; Mix water with sugar in a pan and heat to 120°C; When the sugar syrup reaches 110°C, turn on the mixer and beat the egg whites to light peaks; When the syrup reaches 120°C, pour the syrup over the egg whites already in firm peak. with the mixer running at low speed. Once all the syrup has been incorporated, beat in medium speed until it cools down completely (30°C). Reserve.
- SEMIFREDDO ASSEMBLY Whip the cream to whipped cream and keep it in the fridge; Whisk the yolks with the sugar until white. (It should be a very light yellow with a foamy texture); Involve the crumbled paçoquinha with the beaten yolks; Mix the beaten egg yolks with the whipped cream; Fold 1/3 of the Italian meringue mixture into the whipped cream, then fold in the rest. Gently distribute the semifreddo in Petit Gateau molds, lining the bottom of each mold well so that there is no empty space when unmoulding. Serve with salted caramel (see recipe in profile) over semifreddo and garnish with crumbled paçoquinha. And if you need help, call me on Instagram, @chefrafactocchetto Bon appetit!!! 😋😋😋
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