Mini Semifreddo
with Hazelnuts
DIFFICULTY: medium
TIME: 20 min
FREEZER: 2 h
INGREDIENTS
meliga biscuits gr 250
butter gr 60
hazelnut paste gr 100
whipping cream ml 200
whole white yogurt gr 50
1 tablespoon sugar
DECORATIONS
Dark chocolate
Hazelnut crumbs
PREPARATION
In a blender, blend the biscuits and then mix them with the melted butter. Line cupcake moulds (or muffin tins) with the mixture and leave them to rest in the fridge.
Whip the cream with the tablespoon of sugar and incorporate the yogurt and hazelnut paste.
Mix everything well and gently so that the cream does not fall apart.
Fill the previously lined moulds with the biscuit mixture.
Leave to rest in the freezer for a couple of hours. Decorate with chopped hazelnuts.
Before serving, leave out of the freezer for about 15 minutes and top with a few drops of melted chocolate.
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