semifreddo al croccante e mostarda piccante

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate

Cacao nibs add a health boost with less sugar

Place a blender and a pan in the freezer for 20 minutes.

Whip 250 g cream for desserts until soft peaks form, adding 2 tablespoons of vanilla icing sugar at the end of whipping.

In a separate bowl, add 500 g cold custard and 1 tablespoon of mascarpone, mixing in a little at a time.

Fold the whipped cream into the custard mixture gently using a spoon, always stirring from the same direction.

Add 30 g crunchy sesame with honey, 30 g crunchy almonds, and 50 g crunchy hazelnuts to the whipped cream mixture.

Incorporate 50 g spicy pumpkin mustard and 50 g spicy fig mostarda into the mixture.

Prepare 75 g chocolate sponge cake and crumble 25 g of it for topping.

Layer the mixture into cups, adding 3 tablespoons of cream for each cup, and top with crumbled chocolate sponge cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens