Semifrío de Turrón with Fig Bread & Honey Almond Chocolate Sauce
Prep Time:20 mins
Cook Time:2 hours
Total Time:2 hours 20 minutes
100g icing sugar
3 eggs (whites)
300ml whipped cream
250g fig bread (roughly chopped)
1 honey and almond chocolate bar
50ml white coffee
Using a springform cake tin, cover the bottom of your tin with your roughly chopped fig bread. Set to one side.
Next, in a mixing bowl put your egg whites and the icing sugar and beat together with an electric whisk until the whites form moist stiff shiny peaks. Set to one side.
Now whip your cream together until it thickens. Make sure it is very cold to start with, as it will thicken more easily.
Chop or break apart the turrón with your hands and add it to your egg white mixture. Then mix everything together gently using enveloping movements in order not to break the whites.
Once the turrón has been incorporated, slowly add the whipped cream using the same enveloping movements, so as to maintain a smooth consistency.
Pour your mixture over your fig bread base in your cake tin and then put in the freezer for a minimum of 2 hours.
Once it is frozen, and you are ready to eat it, remove from the freezer 10 minutes before serving so that you can prepare the hot chocolate sauce.
In a saucepan melt the almond and honey chocolate bar, or another kind of milk chocolate bar, together with your white coffee. Keep stirring until the chocolate has melted and incorporated with the coffee.
Open your springform cake tin and remove the semifrío, placing it on a serving plate.
Pour the melted chocolate over the top and serve immediately.