This delectable Coffee Semifreddo with Chocolate Crumble resembles the colors of the forest in the winter with the iced soil and a light dusting of snow. Isn’t it a pretty idea to bring the first snow of the season on your table?

RECIPE:

For the chocolate crumble:

Heat a small cup of heavy cream in a saucepan and mix the instant coffee until completely dissolved. Let it cool.
In a bowl mix, together the condensed milk and the egg yolk until obtaining a white and fluffy cream. Slowly pour into it the coffee cream, mixing thoroughly.
Whip the remaining heavy cream until it holds its shape. Incorporate slowly the whipped cream into the coffee cream mixture with a mixing spoon going up to down.
Pour the mixture into a quenelle silicone mold and freeze for at least 4 hours. You can use other silicone molds if you don’t have the one for quenelles.
To make the crumble, preheat the oven to 180 ºC. Put the flour and butter in a bowl and rub together with your fingertips until you have a rough breadcrumb texture. Mix in the demerara sugar and the cocoa powder. Scatter the crumble in a baking tray and bake until it is lightly browned, about 15 min. Let the crumble cool.
Serve the quenelle with the chocolate crumble on top or set beside it.