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 emergency. The white truffle with coffee is the union of a vanilla parfait, composed of Italian meringue and cream partially whipped, and a coffee parfait made with a coffee pate à bombe and partially whipped cream. These two semifreddos are enclosed in individual molds and once frozen, they are rolled in crumbled meringue and then served. The parfait of French origin is a dessert very balanced in taste and texture, prepared in ice cream bomb molds. In this recipe, I propose individual molds.
Naturally, the recipe also provides for the version gluten-free and lactose-free. The recipes for Italian meringue and pate à bombe 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: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.3 oz pate à bombe
- 0.9 oz instant coffee
- 1.25 cups fresh whipping cream
- 8.8 oz meringue (Italian)
- 2.1 cups fresh whipping cream
- 2 vanilla pods
- 3 tbsp egg yolks
- 2.8 oz sugar
- 0.7 oz water
- 5.3 oz sugar
- 3.5 oz egg whites
- 2.1 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 until you form a sugar syrup.
In the meantime, pour the yolks into a bowl and start whipping. Gradually pour the sugar syrup and continue whipping until cooled. The cream will be thick and frothy.
Add the instant coffee to the pate à bombe.Cook the sugar with water to 250°F. In a bowl or 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 begin to foam, gradually pour the syrup while continuing to whip until cooled.
The meringue is ready when lifting the beaters, it stays suspended without falling.Whip the well-chilled cream until it becomes glossy and partially whipped. Add it to the pate à bombe, folding with a spatula from the bottom up.
Whip the well-chilled cream with the seeds of the vanilla pods until it becomes glossy and partially whipped. Add it to the Italian meringue, folding with a spatula from the bottom up.
Transfer the vanilla parfait into a piping bag and distribute it into dome-shaped silicone molds.
Also place the coffee parfait in a piping bag and insert it into the vanilla semifreddo.
Freeze the truffles.
Unmold and brush with gelatin or apricot jam.
Roll in crumbled meringue.
Store in the freezer.
WARNING: consult the Italian Celiac Association’s manual and read the ingredients carefully to ensure they are not contaminated with gluten.
Tips
They keep in the freezer for 1 month at 0°F
There is no need to defrost them, otherwise the white truffle with coffee will be too soft. The serving temperature is from 18°F to 3°F.
FAQ
Can I prepare the white truffle with coffee lactose-free and gluten-free?
Yes, you can use lactose-free or completely plant-based products in the same quantities as the recipe. For gluten-free, ensure the ingredients are allowed as per the Italian Celiac Association’s manual.
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