- For children
- 40 min
Biscuit ice cream with Fresco Spalmabile
For the biscuit mix:
300 g flour
20 g cocoa powder
1 whole egg
150 g butter
120 g sugar
A pinch of salt
A pinch of vanilla powder
For the cream mixture:
1 pack Nonno Nanni Fresco Spalmabile
250g fresh cream
100 g icing sugar
60 g dark chocolate
Nonno Nanni Fresco Spalmabile is a fresh, soft and spreadable cheese, with a lively but delicate flavour.
Place all the biscuit mix ingredients apart from the cocoa powder in a mixer.
Mix until you get a smooth paste.
Remove half of the mix.
Add the cocoa powder and mix for a few more seconds.
Cover the two blocks of biscuit dough in cling film and chill in the fridge for 1 hour.
Roll out the biscuit dough on a lightly floured work surface to a thickness of 3-4mm. Cut out round shapes with a glass or 8 cm diameter biscuit cutter.
Transfer the biscuits to a baking tray covered in baking parchment and bake at 180°C for 10 minutes.
Remove from the oven and leave to cool.
Chop the chocolate.
Whip the cream with the icing sugar.
Soften the Nonno Nanni Fresco Spalmabile with a fork, then fold in the cream and chocolate. Mix well.
Spread two spoons of the cream mixture onto one biscuit and place another biscuit on top. Sandwich together, pressing lightly.
Repeat until all the cream mixture and biscuits are used up.
Place on a tray and freeze for at least 20 minutes before serving.
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola