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Easy
Coffee Semifreddo
Marshmallow Dessert
recipe and photograph by
www.finedinings.com
Serves 8 to 10
4 tablespoons sliced almonds, toasted
1 cup strong coffee
40 large marshmallows
2 cups heavy cream
chocolate syrup
8 to 10 mint sprigs for garnish
Toast sliced almonds under a broiler for 2 minutes.
In a saucepan over medium heat combine coffee and marshmallows whisking until marshmallows
melt, cool completely.
Whip the cream to soft peaks, fold into
the cooled marshmallow mixture; spoon into custard cups lined with plastic
wrap extended over the sides. Cover and freeze for 2 hours.
When ready to serve invert semifreddo custard cups onto individual plates,
remove plastic wrap and garnish with almonds, chocolate syrup, mint sprigs and serve
this easy dessert.
Wine recommendation: Dry Riesling
See more of my easy
Gourmet Dessert recipes
with photographs for unique ideas
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