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Nougat semifreddo, cherries and coffe crumble

Nougat semifreddo, cherries and coffe crumble

Name: Nougat semifreddo, cherries and coffe crumble
Yield: 14 dessert
Ingredients: 1 pouch Semifreddo Mix-Neutral Base; 150g Torroncino Cream; 14 Pitted Morello Cherries; 1l fresh cream; 100g butter; 100g flour; 80g sugar; 100g almond powder; q.s. Ground Cardamom; q.s. freeze-dried coffee

Ingredients for 14 dessert

1 pouch Semifreddo Mix-Neutral Base
150g Torroncino Cream
14 Pitted Morello Cherries
1l fresh cream
100g butter
100g flour
80g sugar
100g almond powder
q.s. Ground Cardamom
q.s. freeze-dried coffee

Method

To make the coffee crumbler, quickly mix together the 00 flour, almond flour, freeze-dried coffee, sugar and cold butter.
Bake in the oven at 180°C for around 15 minutes. Whip the cream with the semifreddo mix until you reach the desired consistency.
Flavour with the nougat cream.
Place Semifreddo in the desired moulds and place in the freezer for at least 3 hours.
Serve the semifreddo with the Morello cherries in cardamom syrup and garnish with the coffee crumble.