Semifreddo Cheese Cake with Candied Orange Cream Heart

In our collaboration with the master chocolatier David Pallás, we have immersed ourselves in the world of culinary creation to bring you a unique experience on the palate. Inspired by the proximity of special dates such as Mother’s Day, we have developed a recipe that fuses the traditional with the innovative.

The talent of David Pallás has come together to give life to a new reinterpretation of the delicious cottage cheese tart with a distinctive touch. Our new confits, those little treasures of flavor that transform every bite into a heavenly experience.

In our collaboration with master chocolatier David Pallás, he has prepared a recipe inspired by our new confections, ideal for sharing with our loved ones and celebrating special dates such as Mother’s Day.

The candied diced orange becomes the undisputed protagonist, bringing not only a deep and vibrant flavor to the tart, but also a juiciness that will delight the palate.

It is also a testament to our brand’s commitment to excellence and innovation. Our confit process, known as Cold Confit, is an example of this. If you want to know the details of this technique, we invite you to read more about it in our dedicated post, available HERE.

Happy Mother’s Day!

Semifreddo Cheese Cake with Candied Orange Cream Heart

Ingredients

  • Pastry Cream Base
    • 500g - Whipping cream
    • 40g - Flour or Cornstarch
    • 100g - Sugar
    • 95g - Egg yolk
    • 40 g - Butter
  • Orange Interior
  • Cottage Cheese Semifreddo
    • 250g - Cheese spread
    • 250g - Cottage cheese
    • 250g - Whipping cream
    • 125g - Sugar
    • 2u - Gelatin sheets

Prepared by

  • Pastry Cream Base

    1. Cook all the ingredients together in one-minute batches in the microwave until a thick texture is obtained.
    2. With the help of a whisk arm, we are going to blend everything together.
    3. Add the butter and you will have a cream with a silky and shiny texture.
  • Orange Interior

    1. Mix the pastry cream with the orange and place it on the sponge cake. You can also turbine the cream together with the diced oranges if you prefer a lighter texture.
    2. Take to the freezer.
  • Cottage Cheese Semifreddo

    1. Slightly whip the cheeses together with the cream and sugar.
    2. When it is ready, add the previously hydrated gelatin leaves.
    3. Stir with enveloping movements and pour into the mold.
  • Final assembly:

    1. In the upper part of the mold, we will put the sponge cake made with the previously frozen orange, with the creamy side inside the semifreddo.
    2. Finally, return to the freezer until a perfect texture is achieved.

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