Semifreddo al Caffè

Semifreddo al Caffè is a delightful vegan dessert that combines the rich flavors of coffee with a creamy, frozen texture. This indulgent treat is perfect for coffee lovers looking for a refreshing yet satisfying end to their meal.

Ingredients

• Coconut cream - 200 ml
• Almond milk - 100 ml
• Aquafaba (chickpea water) - 60 ml
• Instant coffee - 2 tablespoons
• Maple syrup - 3 tablespoons
• Vanilla extract - 1 teaspoon
• Cornstarch - 1 tablespoon
• Dark chocolate shavings (vegan) - for garnish

Steps

1. In a small bowl, dissolve the instant coffee in 50 ml of warm water and set aside to cool.
2. In a saucepan, combine the almond milk, coconut cream, maple syrup, vanilla extract, and cornstarch. Whisk together over medium heat until the mixture thickens slightly.
3. Remove the saucepan from heat and fold in the dissolved coffee mixture until well combined.
4. In a separate bowl, whip the aquafaba until stiff peaks form. Gently fold the whipped aquafaba into the coffee mixture until fully incorporated.
5. Pour the mixture into a loaf pan lined with parchment paper and smooth the top with a spatula.
6. Cover with plastic wrap and freeze for at least 4 hours or until firm.
7. To serve, remove the semifreddo from the freezer, let it sit at room temperature for a few minutes, then slice and garnish with dark chocolate shavings.

Nutrition

• Calories: 220
• Protein: 3 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 10 g
• Sodium: 40 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.2 L

Health Benefits

• Coconut cream provides healthy fats that can support heart health.
• Aquafaba is a great source of plant-based protein and is low in calories.

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