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Instructions
Dissolve the Coffee:
In a small bowl, combine the 4 tablespoons of instant coffee with 20 ml of milk. Stir until the coffee granules are fully dissolved, creating a smooth coffee mixture.
Prepare the Whipping Cream:
In a large mixing bowl, pour the 400 ml of whipping cream. Use an electric mixer to whip the cream until it reaches soft peaks.
Combine Ingredients:
Add the dissolved coffee mixture and the 3 tablespoons of condensed milk to the whipped cream.
Gently fold the ingredients together with a spatula until well combined, ensuring not to deflate the whipped cream.
Freeze:
Transfer the mixture into a freezer-safe container.
Smooth the top with a spatula, cover, and place in the freezer for at least 3 hours, or until fully set.
Serve:
Once set, remove the semifreddo from the freezer.
Scoop into bowls or slice into portions, and serve immediately.
Cooking Tips
Whipping Cream: Ensure the whipping cream is cold before beating to achieve the best volume.
Mixing: Fold the coffee and condensed milk gently into the whipped cream to maintain its airy texture.
Serving: For a decorative touch, sprinkle with cocoa powder or shaved chocolate before serving.
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