Creamy with Asiago DOP and Dried Fruit

Method

1. Prepare the shortcrust pastry: mix cereal flour, powdered sugar, butter, and egg yolk. Roll out between two sheets of parchment paper to 3 mm thickness. Cut discs and bake at 180°C for 13 minutes. Let cool.
2. For the mousse: in a bowl, combine mascarpone with powdered sugar and mix to soften. Bloom gelatin in cold water, then dissolve in warm cream. Add the gelatin-cream mixture to the mascarpone mixture, mixing with a whisk to avoid lumps.
3. Whip the remaining cream separately until stiff and set aside.
4. Grate fresh Asiago DOP into the mascarpone mixture and mix well.
5. Fold the whipped cream into the mixture in stages.
6. Fill the molds halfway with the mousse, tap to remove air bubbles. Create a well in the center and fill with jam using a piping bag. Place a pastry disc on top.
7. Freeze for about 40 minutes in a blast chiller or 3 hours in a freezer. Then thaw in the refrigerator.
8. Unmold the creamy dessert onto plates.
9. Cut fresh Asiago DOP into 1 cm cubes. Dip in honey, then roll in crushed pistachios or hazelnuts to coat.
10. Cut dried apricots into strips, then into rhombus shapes. Cut dates into thin strips. Split hazelnuts and pistachios along the natural line. Cut figs into wedges.
11. Place the dessert on a plate. Arrange the dried fruit and nuts: first hazelnuts and figs for stability, then apricots and pistachios for color, then dates for height. Place the cheese cubes. Finally, grate some Asiago DOP over the top.