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SEMIFREDDO:BLUE BEACH

FRESH SEMIFREDDO FOR THE SUMMER SEASON.

RECIPES FOR ABOUT 20 PORTIONS

Difficulty level

Ingredients

IRCA GENOISE g 500
eggs - at room temperature g 600
ZUCCHERO INVERTITO g 50

Preparation

Whip all the ingredients in a planetary mixer with the whisk attachment for 10-12 minutes at medium-high speed.

Spread evenly into a 5-mm layers onto sheets parchment paper.

Bake for 8min at 200-220°C with the valve closed.

Once cooked, cool it down for a few minutes, then cover with plastic sheets to avoid drying and store in the fridge until you need to use it.

Cut disks of 3,5cm and keep aside.

Ingredients

liquid cream 35% fat g 1000
TENDER DESSERT g 300
JOYGELATO YOGURT g 50

Preparation

Mix all ingredients on a medium speed for 5 minuts until firm peaks.

Put in a piping bag.

Ingredients

JOYCREAM FRIZZZI POP BLUE To Taste

Preparation

Fill silicon insert of 3,5cm diameter, place on top the disks of sponge  and blast chill at -40°C.

Final composition

Half fill the BLUE DOBLA FLOWER POTS with the semifreddo.

place the frozen insert and finish with the semifreddo.

Decorate the surface with crumble, chocolate decorations and PEACH BLOSSOM DOBLA

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani