Mango and Yuzu Semifreddo | Recipe by Davide Malizia

Ingredients

100g custard (18% sweetened)
150g Mazzoni mango puree (10% sweetened)
20g 100% Mazzoni yuzu juice
290g Italian meringue (70% sweetened)
430g 35% fat cream
1 vanilla pod

Incorporate the Mazzoni mango puree together with the Mazzoni yuzu juice into the previously prepared and cooled Italian meringue.
Finish the mix by incorporating the whipped cream together with the seeds of the vanilla pod.
Pour the semifreddo into a steel ring lined with a biscuit band decorated with cigarette paste.
Freeze completely, decorate as desired. Savour at -10°C.