Scorzone Truffle Semifreddo with Hazelnut Sponge and Scorzone Truffle
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.
