1 First make the semi-freddo. In a mixer, whisk the yolks and sugar until light, airy and pale. Reserve. Whisk the egg whites until they form stiff peaks. Reserve. Whisk 320ml of cream to soft peaks.
2 Whisk the purée and liqueur into the yolk mix and then lightly whisk the cream into that. Finally fold in the egg whites carefully.
3 Line a mould with two layers of clingfilm and spoon in the mixture. Knock to release trapped air. Freeze for at least 3 hours.
4 To make the sauce bring 130ml of cream to a boil in a pan and remove from the heat. Whisk in the chocolate, coffee and syrup until all is dissolved and the sauce is glossy.
5 Remove the semi-freddo from the freezer and leave to stand for 10 minutes before slicing. Serve with warm chocolate sauce.
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|Serving Size: 1 Serving (111g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 206 (68%)|
|Amt Per Serving||% DV|
|Total Fat 22.9g||30 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 75.4mg||23 %|
|Sodium 30.1mg||1 %|
|Potassium 79.8mg||2 %|
|Total Carbohydrate 23.4g||7 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 23g|
|Protein 1.9g||3 %|
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Calories per serving: 301
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