Ingredients

  • eggs
  • 150 g sugar
  • 70 ml water
  • 30 ml Grand Marnier
  • 500 ml fresh cream
  • 100 g powdered sugar
  • 350 g colomba with raisins
  • 200 g Emilia dark chocolate
  • 100 ml fresh cream
  • 10 cl rum

Colomba Pasquale and Chocolate Semifreddo

Difficulty: hard
Preparation: 235 min
Pers.: 10
29    

Directions

This semifreddo is a simple idea to reinvent leftover colomba, transforming it into an exquisite and creative dessert.

1

Procedure for the semifreddo: beat the egg yolks and set aside. Then beat the egg whites until stiff and at the same time put the sugar and water in a pan, boiling for 5 minutes, until clearer bubbles are seen in the mixture. Pour it in the egg whites, mix and pour the mixture into a bowl with the egg yolks.

2

Mix everything, add the cream after whipping with the powdered sugar. Cut the colomba into pieces and toast at 120° for 15 minutes, then add them to the mixture, with the Gran Marnier. Mix until homogeneous, and pour into molds. Put the molds in the freezer for about 3 hours. When ready, turn out and serve with a the chocolate sauce and seasonal fresh fruit.

3

Procedure for the chocolate sauce: put the chocolate, cream and rum in a pan, melt to obtain a fluid sauce and serve warm over the semifreddo.

Protip

To get a better result and prevent the mixture from breaking down when we incorporate the egg whites into the previously whipped yolks, mix gently from bottom to top.
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