The black truffle is a delicious Italian-style semifreddo, quick to make and always ready to serve. It is 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. For the custard, I used my recipe that I’ve been preparing for years, and in this case, I replaced the rice starch with corn starch because I needed a thicker and more consistent cream. Naturally, you can make this dessert lactose-free 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 whole milk
- 1/3 cup sugar
- 4 oz egg yolks
- 3 tbsp rice starch
- 1/2 vanilla pod
- 2 oz egg whites
- 1 tbsp sugar
- 1/8 cup water
- 2/3 cup sugar
- 2 cups fresh heavy cream
- 3/8 cup coffee (espresso)
- unsweetened cocoa powder
- 1 cup meringue (Italian)
- 1 cup custard
Tools
- 2 Pots
- 3 Bowls
- 10 Molds
- 1 Stand mixer
Steps
Split the vanilla pod and scrape the seeds from the inside.
Heat the milk with the vanilla pod.
Mix the vanilla seeds with the eggs and sugar.
Add the starch and blend well.
Pour the hot milk into the cream, mix with a whisk, and bring to a boil, stirring constantly.Remove from heat and incorporate the coffee.
Place the cream in a low, wide container.
Cover with cling film touching the surface.
Let it cool to 86°F.Cook 2/3 cup of sugar with the water to 250°F. In a bowl or stand mixer, pour the egg whites.
When the syrup reaches 230°F, start mixing the remaining sugar and egg whites at low speed. As soon as the egg whites begin to foam, slowly pour in the syrup in a thin stream, continuing to whip until cooled.
The meringue is ready when it stays suspended without falling when you lift the beaters.Beat with an electric mixer at maximum speed until the cream is glossy and semi-whipped.
When the cream’s temperature is around 86°F, incorporate the meringue and then the cream. Pour into molds and freeze. Unmold and serve with dusted cocoa.
ATTENTION: consult the Celiac Disease Association handbook and read the ingredients carefully to ensure they contain no gluten contamination.
Advice
They can be kept in the freezer for 1 month at 0°F
No need to thaw them, otherwise the black truffle will be too soft. The serving temperature is between 18°F and -16°F.
FAQ (Frequently Asked Questions)
Can I make the black truffle lactose-free and gluten-free?
Yes, you can use lactose-free or completely plant-based products in the same recipe quantities. I recommend using an unsweetened plant-based drink with soy or almond. For gluten-free, ensure the ingredients are permitted as per the Celiac Disease Association handbook.
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