Scorzone Truffle Semifreddo with Hazelnut Sponge and Scorzone Truffle

Ingredients:

Hazelnut sponge and truffle:

• 250 g rice flour
• 50 g hazelnut paste
• 3 eggs
• 110 g butter
• 50 ml milk
• Scorzone Truffle

Lentisk and truffle semifreddo:

• 250 g mascarpone cheese
• 2 eggs
• 2 egg yolks
• 60 g icing sugar
• 70 g caster sugar
• 50 g chocolate
• 4 g mastic oil
• 25 g water
• Scorzone Truffle

Method:

Hazelnut sponge and truffle:

Place the sifted flour, sugar, and softened butter in a stand mixer.

Start mixing the ingredients until you obtain a soft mixture.

Add the eggs, milk, truffle, and hazelnut paste, kneading until you obtain a smooth, creamy mixture without lumps.

Spread on a baking sheet and bake at 175°C for 15 minutes.

Lentisk and truffle semifreddo:

Pour the granulated sugar and water into a small saucepan.

Melt the sugar over low heat, reaching a temperature of 121°C.

At this point, begin beating the egg yolks and add the syrup, continuing to beat until the mixture is foamy and smooth.

Next, add the melted chocolate, mastic oil, and truffle: the base of our semifreddo is ready.

In a bowl, beat the eggs with the powdered sugar, then add the mascarpone, mixing for a few minutes.

Once you have the two mixtures, combine them with a spatula, mixing from the bottom up until the mixture is smooth, firm, and creamy.

Leave to rest in the appropriate molds in the freezer for 5-6 hours.

Serve the semifreddo on a plate and crumble the sponge cake on top, adding a few truffle shavings.

Buy your truffles or truffle products here to make your recipe!

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