baking · vegetarian
Frozen semifreddo with espresso ribbon
A no-churn frozen dessert of whipped cream folded into sweetened condensed milk, marbled with a ribbon of dissolved espresso and sliced from a loaf pan.
- Time
- 390min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Loaf pan.
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Method
-
1
Line a small loaf pan with parchment, leaving enough overhang to lift the dessert out later.
-
2
Whip the cold heavy cream to soft peaks. Stir the fine salt into the condensed milk, then fold in a third of the whipped cream to loosen it.
-
3
Gently fold in the rest of the whipped cream, then spread the mixture into the lined pan.
-
4
Dissolve the instant espresso powder in a tablespoon of hot water and cool it completely. Swirl it through the cream mixture in the pan to make a ribbon.
-
5
Cover and freeze for at least 6 hours. Lift out, let it stand for 5–10 minutes and slice with a warm knife.
