This semifreddo is a simple idea to reinvent leftover colomba, transforming it into an exquisite and creative dessert.
1Procedure for the semifreddo:
beat the egg yolks and set aside. Then beat the egg whites until stiff and at the same time put the sugar and water in a pan, boiling for 5 minutes, until clearer bubbles are seen in the mixture. Pour it in the egg whites, mix and pour the mixture into a bowl with the egg yolks.
2Mix everything, add the cream after whipping with the powdered sugar. Cut the colomba into pieces and toast at 120° for 15 minutes, then add them to the mixture, with the Gran Marnier. Mix until homogeneous, and pour into molds. Put the molds in the freezer for about 3 hours. When ready, turn out and serve with a the chocolate sauce and seasonal fresh fruit.
3Procedure for the chocolate sauce:
put the chocolate, cream and rum in a pan, melt to obtain a fluid sauce and serve warm over the semifreddo.
To get the best results and make sure the mixture doesn't break down when folding the egg whites into the yolks, mix delicately from the bottom up.
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