The black truffle is a tasty, quick Italian-style semifreddo that’s always ready to serve. It’s made with custard, Italian meringue, semi-whipped cream, and coffee. I used the Italian meringue recipe from Master L. Montersino, with which I had prepared his Caribbean Cake. With Italian meringue, you can make various desserts like the Strawberry Macarons or the Gluten-Free Lemon Meringue Tartlets. As for the custard, I’ve been using my recipe for years, and in this case, I replaced the rice starch with corn starch because I need a firmer and more consistent cream. Naturally, this dessert can be made lactose and gluten-free.
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- Difficulty: Medium
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 1 Hour
- Portions: 10 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 cup cups whole milk
- 1/3 cup cups sugar
- 3 units egg yolks
- 3 tbsps tablespoons rice starch
- 1/2 vanilla bean
- 2 units egg whites
- 1 tbsp tablespoon sugar
- 1 1/2 tbsps tablespoons water
- 3/8 cup cups sugar
- 2 cups cups fresh whipping cream
- 3/8 cup cups espresso coffee (strong)
- unsweetened cocoa powder
- 1 cup cups meringue (Italian)
- 1 cup cups custard
Tools
- 2 Pots
- 3 Bowls
- 10 Molds
- 1 Mixer
Steps
Split the vanilla bean and scrape out the seeds.
Heat the milk with the vanilla bean.
Mix the vanilla seeds with the eggs and sugar.
Add the starch and mix well.
Pour the hot milk into the cream, whisk and cook, stirring constantly.Remove from heat and incorporate the coffee.
Put the cream in a low, wide container.
Cover with cling film directly on the surface.
Let cool to 86°F.Cook 3/8 cup of sugar with the water to 250°F. In a bowl or mixer, pour the egg whites.
When the syrup reaches 230°F, start working the remaining sugar and egg whites at low speed. As soon as the egg whites start to foam, slowly pour in the syrup, continuing to whisk until cool.
The meringue is ready when it holds its shape without falling.Whip with an electric mixer at maximum speed until the cream turns glossy and is semi-whipped.
When the cream’s temperature is about 86°F, incorporate the meringue and then the cream. Pour into molds and freeze. Unmold and serve with a dusting of cocoa.
ATTENTION: consult the Italian Celiac Association’s handbook and carefully read the ingredients to ensure they are free of gluten contamination.
Advice
They can be stored in the freezer for 1 month at 0°F
There’s no need to defrost them, otherwise the black truffle will become too soft. The serving temperature is between -8°F and 3°F.
FAQ (Frequently Asked Questions)
Can I make the black truffle without lactose and gluten?
Yes, you can use lactose-free or completely plant-based products in the same quantities as in the recipe. I recommend using a plant-based drink without added sugars, such as soy or almond. For gluten-free, ensure the ingredients are approved by the Italian Celiac Association.
