Coffee marshmallow semifreddo recipe

Coffee Marshmallow Semifreddo recipe

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Ingredients
4 tbsp | almonds, chopped |
240 ml | strong coffee |
50 large | marshmallows |
300 ml | whipping cream |
chocolate syrup |
Instructions
Toast sliced almonds under a broiler for 2 minutes and set aside.In a saucepan combine coffee and marshmallows. Heat saucepan over medium and keep whisking until marshmallows melt. Remove from heat and leave to cool completely.
Whip the cream and fold into the cooled marshmallow mixture; spoon into cups lined with plastic wrap extended over the sides. Cover and freeze for at least two hours.
To serve invert semifreddo cups onto individual plates, remove plastic wrap and garnish with almonds and chocolate syrup.
Preparation time:
ca. 20 min
Resting time:
ca. 2 hrs
Grade of difficulty:
easy
Calories per portion:
n/a
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Reference: Coffee marshmallow semifreddo recipe
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