Dessert

Semifreddo di Mascarpone e Nocciola Tostata, Gelée di Moscato e Amaretto Croccante

Name: Semifreddo di Mascarpone e Nocciola Tostata, Gelée di Moscato e Amaretto Croccante
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 250g fresh mascarpone cheese; 150g roasted hazelnut paste (or finely ground toasted hazelnuts); 3 tbsp Marsala wine; 1 tbsp honey; Pinch of fine sea salt; 200ml Moscato d'Asti wine; 50ml water; 2 tbsp superfine sugar; ½ tsp vanilla paste or extract; 1.5 sheets gelatin (or ½ tsp powdered gelatin); 6 crispy amaretti biscuits; 2 tbsp unsalted butter; 1 tbsp honey (for amaretti); Fleur de sel

An no-churn delight: silky-smooth mascarpone whipped with toasted hazelnut paste and just a whisper of Marsala, frozen into a semi-solid cloud, unmolded and finished with a jewel-like Moscato jelly pool and shattering amaretti brittle that catches the light.

715cal 12gprotein 31gcarbs 57gfat 35min prep 4serves

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