Nougat semifreddo, cherries and coffe crumble

Ingredients for 14 dessert
  1. 1 pouch Semifreddo Mix-Neutral Base
  2. 150g Torroncino Cream
  3. 14 Pitted Morello Cherries
  4. 1l fresh cream
  5. 100g butter
  6. 100g flour
  7. 80g sugar
  8. 100g almond powder
  9. q.s. freeze-dried coffee

  • 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.