Semifreddo

INGREDIENTS for a 20cm mold

  • 250g Hulalà Platinum
  • 200g Mascarpone cheese
  • 250g Condensed milk
  • Vanilla aroma (as needed)

INGREDIENTS for the glaze

  • 100g Hulalà Sugar Free
  • 100g Milk chocolate
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PREPARATION

1

Whip Hulalà, add it to condensed milk and put aside.

2

Soften mascarpone, add vanilla and mix all with Hulalà.

3

Pour the obtained cream  in a mold (best if in silicon), level well, and store in the fridge for about 1 hour.

4

Boil gently the chocolate and Hulalà Sugar Free and allow to cool. Add the chocolate glaze and let it cool completely.