Francisco Migoya

Espresso Semifreddo

Preparation info
    • Difficulty

      Easy

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By Francisco Migoya

Published 2008

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Ingredients

  • 130 g / 1 lb 12.22 oz espresso beans, finely ground
  • 2.54

Method

  1. Combine the espresso beans with 1 kg / 2 lb 3.27 oz of the cream. Bring to a boil, cover, and steep for 2 hours, stirring occasionally.
  2. Strain out the espresso gro