Espresso Yoghurt Semifreddo
Servings Prep Time
4people 20minutes
Passive Time
6hours
Servings Prep Time
4people 20minutes
Passive Time
6hours
Instructions
  1. Blend coffee, warm water and liqueur in a heatproof bowl. Once coffee granules have dissolved, set aside to cool.
  2. Half fill a saucepan with water on the stovetop and set to simmer.
  3. In a heatproof bowl, add eggs and egg yolks, vanilla and sugar.
  4. Place mixture over the simmering saucepan, beating well with a hand-held mixer for 6-8 minutes until the mixture thickens and turns pale.
  5. Remove bowl from heat and also set aside.
  6. In a separate bowl, whip yoghurt and cream until stiff peaks form.
  7. Gently fold in yoghurt/cream and coffee mixture into the egg mixture until all combined.
  8. Pour into a 2 litre metal tin.
  9. Freeze for 6 hours or overnight.
Recipe Notes

Where can I buy Olympus Yoghurt?

Olympus Yoghurt is an all-Australian all-natural product made in Queensland without added sugar or preservatives. It is available around Australia at independent retailers. Find a stockist near you.

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