Recipe White Truffle With Coffee

Ingredients:

For the cream: 2 egg yolks, 250 ml of milk, 75 grams of granulated sugar, 1 packet of vanillin, 40 grams of flour. For the meringue: 75 grams of egg whites, 30 grams of sugar. For the syrup: 120 grams of sugar, 30 ml of water. £ 00 ml of cream for cakes, coffee.

Doses for: 6 persone realization time: 4 hours and 10 minutes

Recipe:

Let's start creating the cream: in a saucepan let's heat the milk, a couple of minutes, with the addition of vanillin. We turn off and take out some of the milk we will need for the egg and sugar mixture. Then put the egg yolks and sugar in a bowl and work well. Then add the milk and the flour little by little and once well mixed together, we add to the hot milk and cook it turning continuously. Once the cream is ready, transfer it to a bowl, cover with plastic wrap and let it cool completely. In the meantime, prepare the meringue: in a saucepan, add water and sugar and bring it to the stove over low heat. In another bowl instead, we work the egg whites and sugar and whip them until they are firmly firm, then we incorporate the still hot syrup and work with the blender until the bowl is cold (about 20 min). Once the meringue is ready, in another bowl, whip the cream not excessively. To create the external cream, we transfer half of each single preparation into a bowl and mix until a smooth cream is obtained. For the internal cream instead we add a little coffee in each preparation and then we combine and mix. Once both creams are ready, we assemble everything through a silicone mold and then make our truffles. Put the cream on the outside first and leave it in the freezer for 20/30 minutes, then complete with the internal cream and bring it back to the freezer for 4/5 hours. Finally, to decorate our ice cream, we can use crumbled meringues or chocolate sprinkles.

---

---