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Francisco Migoya
Espresso Semifreddo with Lemon Curd Chiboust and Chocolate Biscotti
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Preparation info
Yield
10 Portions
Difficulty
Complex
Appears in
top 1000
Frozen Desserts
By
Francisco Migoya
Published
2008
About
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Recipes
Contents
Ingredients
Components
450
g
/
15.87
oz
Espresso Semifreddo Base
450
g
Dessert
Vegetarian
Method
Assembly
Fill a hotel pan with rice. Place ten
120
ml
/
4
fl oz
glasses in the rice at a 45-degree angle.
Pipe about
45