Semifreddo al Profumo di Olio di Lentisco e Tartufo con spugna di Nocciola e Tartufo

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INGREDIENTS “SPUGNA DI NOCCIOLA”

250 G OF RISE FLOUR

50 g of hazelnut pasta

3 eggs

110 g of butter

100 g of sugar

Truffle

50 ml of milk

 

Procedure

Put the flour , the sugar, the butter in a pasta maker  and start to mix ingredients. You should obtain a soft mixture, at this point add the eggs, the milk , the truffle and the hazelnut pasta. Knead until you obtain a creamy mixture. Put it in the baking tray and put it into the oven at 175 degree for 15 minutes.

 

INGREDIENTS FOR EMIFREDDO AL PROFUMO DI LENTISCO E TARTUFO

250 G OF MASCARPONE CHEESE

2 eggs

60 g of powdered sugar

2 yolks

70 g of granulated sugar

50 g of chocolate

4 g oil of lentisco

25 g of water

25 g of truffle

 

Procedure

 Put the granulated sugar and the water in a small pot, liquefy the sugar at low heat and bring it at the temperature of 121 degrees . At this point start to whip the yolks and after some minutes add the syrup going on to whip. The mixture should be creamy and smooth. So, you have to add the chocolate liquefied, the oil of lentisco, the truffle, so the base of our semifreddo is ready! You have to whip the eggs with the powdered sugar in an other bowl, add the mascarpone cheese and homogenize for some minute. So we have two mixtures and we mix them thanks to a spatula from the bottom -up . The mixture should be creamy . Allow to stend in the freezer for 5/6 hours. Serve the semifreddo in the centre of the dish and crumble the spugna on the edge of it.