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.
Via Roma 75123018 Talamona (SO) - Italy
Via Industria 13/A23017 Morbegno (SO) - Italy
T +39 0342 674011 F +39 0342 674030 E info@demetrafood.it
VAT ID IT 09887360155 CCIAA di Sondrio REA N. 40250
Corso Europa 7 20122 Milano (MI) - Italy
CF e Registro Imprese Milano 00564040145 CCIAA di Milano REA N. 132358 Share Capital € 5.000.000 i.v.