Ingredients
- 300 g fresh semi whipped cream
- 170 g sugar
- 150 g Il Cubano crumbled sugared almonds (almonds, chocolate, rum and cinnamon)
- 90 g egg yolks
Mounted the egg yolks with an electric mixer or in the mixer and in the meantime prepare a syrup by cooking the sugar with 50 g of water up to a temperature of 121 ° C. Once ready, pour it flush over the yolks, continuing to whip at maximum speed until the mixture has cooled. Then add the cream, using the spatula and stirring from bottom to top so as not to dismantle the mixture, and the coarsely crumbled sugared almonds.
Pour the mixture in a plumcake mold lined with cling film and let it cool in the freezer for at least 4-6 hours. Turn out the semifreddo, cut it and slices and serve it to taste with other crumbled sugared almonds, chocolate sauce or a little cinnamon powder.
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