The white truffle with coffee is a classic of Italian tradition. A semifreddo to prepare for all special occasions and to keep in the freezer for any event. The white coffee truffle is a combination of a vanilla parfait, made of Italian meringue and semi-whipped cream, and a coffee parfait made with a coffee pate à bombe and semi-whipped cream. These two semifreddos are enclosed in single-portion molds and once frozen, they are rolled in crumbled meringue and then served. The French-origin parfait is a very balanced dessert in taste and texture, prepared in ice cream bomb molds. In this recipe, I propose single-portion molds.
The recipe naturally includes a gluten-free and lactose-free version. The Italian meringue and pate à bombe recipes are by Maestro M. Santin.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 1 Hour
- Portions: 10Pieces
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.29 oz pate à bombe
- 0.88 oz instant coffee
- 1.25 cups fresh whipping cream
- 8.82 oz meringue (Italian)
- 2.1 cups fresh whipping cream
- 2 vanilla pods
- 2.12 oz egg yolks
- 2.82 oz sugar
- 0.71 oz water
- 5.29 oz sugar
- 3.53 oz egg whites
- 2.12 oz water
- gelatin
- meringue
Tools
- 2 Pots
- 1 Mixer
- 4 Bowls
- 10 Molds
Steps
Pour water and sugar into a pot and bring to 250°F to form the sugar syrup.
In the meantime, pour the yolks into a bowl and start whipping. Slowly pour the sugar syrup and continue whipping until cooled. The cream will be thick and frothy.
Add instant coffee to the pate à bombe.Cook sugar with water to 250°F. In a bowl or stand mixer, pour the egg whites.
When the syrup is at 230°F, start working the egg whites at low speed. As soon as the egg whites start to foam, slowly pour in the syrup, continuing to whip until cooled.
The meringue is ready when lifting the beaters, it stays suspended without falling.Whip the well-chilled cream until shiny and semi-whipped. Add it to the pate à bombe, folding gently with a spatula from the bottom up.
Whip the well-chilled cream with the seeds of the vanilla pods until shiny and semi-whipped. Add it to the Italian meringue, folding gently with a spatula from the bottom up.
Transfer the vanilla parfait into a piping bag and distribute it in dome-shaped silicone molds.
Also place the coffee parfait in a piping bag and insert it into the vanilla semifreddo.
Freeze the truffles.
Unmold them and brush with gelatin or apricot jam.
Roll in crumbled meringue.
Store in the freezer.
WARNING: consult the Italian Celiac Association guide and carefully read the ingredients, to ensure they do not contain gluten contamination.
Tips
They can be stored in the freezer for 1 month at 0°F
No need to thaw them, otherwise the white coffee truffle will be too soft. The serving temperature is from 18°F to 3°F.
FAQ (Frequently Asked Questions)
Can I make the white coffee truffle lactose-free and gluten-free?
Yes, you can use lactose-free or completely plant-based products in the same amounts as in the recipe. I recommend using an unsweetened plant-based drink with soy or almond. For gluten-free, make sure that the ingredients are allowed as per the Italian Celiac Association guide.
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