Duo of semifreddi on a white chocolate fondue

Ingredients for 4 portion
  1. 1 sachet Semifreddo Mix-Neutral Base
  2. 1,3l fresh cream
  3. 55g Pistachio Nuts Cream
  4. 55g Torroncino Cream
  5. 300g white chocolate

  • 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.