In: All Recipes recipes22 June 2011
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When summer is coming, I usually start to make semifreddos, ice creams and sorbets. And yet, this year, as I can’t eat raw eggs, I’m definitely running into difficulties to search no-egg recipes. So, when I read on some websites about a coffee semifreddo made with condensed milk instead of raw eggs, I rushed to make it. I got, in less than 10 minutes, a creamy and really good coffee semifreddo, appreciated by everyone of my guests and, above all, which I could eat too 😉
Happy start of the summer to everybody!

Ingredients for 6 servings:
cheap Ventolin 250 ml of purchase Lamisil whipping cream
175 ml of condensed milk Proscar buy
50 ml of strong coffee

Preparation Time: 10 min.
Total Time: 10 min. + 3 hours in freezer

How to make Coffee and Condensed Milk Semifreddo

In a mixing bowl, combine condensed milk and room-temperature coffee.

Whip fridge-cold cream, and pour inside its bowl the coffee mixture.

Whisk at the lowest speed till you get a smooth cream.

Pour this mixture in single 6 molds, and store in the freezer for 3 hours.

At the right moment, take out of the freezer, turn upside-down and out of the molds, and sprinkle with some ground coffee.

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