Coffee turron semifreddo with dates and almonds
Chef Brian Villahermosa's passion for Spain shines through when he entertains friends.
Photo: Steve Lunam
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- 185g caster sugar
- 5 egg whites
- 300mL pouring cream
- 2 tsp instant coffee dissolved in 2 tbsp hot water
- 100g turron (nutty nougat), chopped
- 8 dates, seeded and chopped
- 2 tbsp toasted almonds, chopped
Combine sugar with 3 tbsp of water in a small saucepan and stir over low heat until sugar dissolves. Bring to the
boil and cook for 2 minutes without stirring. Whisk egg whites with an electric beater until soft peaks form, then slowly pour sugar syrup onto egg whites with motor running until mixture is almost cool. Whip cream in a medium bowl until thick and add coffee. Stir in turron, then fold cream mixture into egg whites and stir until smooth. Fold dates and almonds through the mixture. Spoon mixture into a cling-wrap-lined mould (1 1/2 litre capacity - you can use a triangle-shaped mould) and tap on workbench gently to remove any air bubbles. Cover with cling wrap and freeze overnight. To serve, cut slices with a hot knife.