In a saucepan, combine rice cakes and water and let it gently boil until the rice cakes are soft.

Remove from heat, let it cool down for 5 mins.

Remove rice cakes and add to a blender.

Add 1 cup of the remaining water to a blender.

Blend until it becomes a slurry.

Push through the paste through a sieve to achieve a smooth texture.

Whip the chilled heavy cream with an electric mixer on medium-high speed until soft peaks form.

Mix in sweetened condensed milk and greek yoghurt.

Cut baking paper into rectangles and roll into a cylinder, secure it into shape with sticky tape and a peg.

Add the mixture into a piping bag, then pipe into the prepared baking paper cylinders.

Freeze for 3+ hours or until it has set.

In a pan, add gochujang and heavy cream then mix on low heat until well combined.

In a separate saucepan, combine sugar and water. Cook over medium heat, stirring gently until the sugar dissolves, then stop stirring.

Let the mixture simmer undisturbed until it turns into a deep amber coluor (about 5-8 minutes)

Add the gochujang cream mixture in a slow stream while stirring.

On a plate, splatter gochujang caramel sauce in the middle

Scatter a few pieces of the rice cake semifreddo

Garnish with microherbs and anything else you like!