The "semifreddo" of Francesco
Carletti: cream and bitter cocoa
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- One package of 200 grs of very cold cream to be whipped
- 1 sachet of vanillina
- 4 spoons of sugar
- 1 tea spoon of instant coffee
- 1 spoon of sugar
- 20 grams of butter
- 1 tea spoon of bitter cocoa
- 2 sponge fingers or "Pavesini" (a type of biscuits)
- 4 spoons of rosolio of Angelica Paradisea (spirits of Benevento)
- salt
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Whip
the cream very well together with vanillina and the 4 spoons of sugar. In
the meanwhile take 4 moulds made of light aluminium (the ones which are
used for the so called "latte alla Portoghese"), and in each of
them crumble 1/2 sponge finger and bathe with a spoon of rosolio. As soon
as the cream is whipped, put them in the moulds and fill them for about
2/3, then position them in the refrigerator for one hour. In a small saucepan
pour one big spoon of water, the instant coffee, the butter and the spoon
of sugar; boil these ingredients very lightly and then add the cocoa. Boil
for 2-3 minutes more, turning this stuff and let it become thicker. Take
out the small cakes from the refrigerator, bathe them with the hot cocoa
and serve immediately. |
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