In a mixer, whip 1 litre of cream with the sachet of semifreddo mix. when the desired consistency is reached, divide the mixture into two halves.
Add the pistachio cream to one half and the nougat cream to the other.
Use a piping bag to put 50g of nougat semifeddo into a small mould, followed by the same amount of pistachio semifreddo.
Freeze the semifeddo for at least 4 hours.
Put the remaining 300ml of cream into a small pan and bring to the boil, then remove from the heat and add the chocolate broken into pieces.
Mix well until the chocolate is completely melted.
Pour sauce onto the centre of a dish, arrange the semifreddo on top and garnish to taste before serving.
Via Roma 75123018 Talamona (SO) - Italy
Via Industria 13/A23017 Morbegno (SO) - Italy
T +39 0342 674011 F +39 0342 674030 E info@demetrafood.it
VAT ID IT 09887360155 CCIAA di Sondrio REA N. 40250
Corso Europa 7 20122 Milano (MI) - Italy
CF e Registro Imprese Milano 00564040145 CCIAA di Milano REA N. 132358 Share Capital € 5.000.000 i.v.
Enter in My Demetra
