SEMIFREDDO:BLUE BEACH
FRESH SEMIFREDDO FOR THE SUMMER SEASON.
RECIPES FOR ABOUT 20 PORTIONS
Difficulty level
FRESH SEMIFREDDO FOR THE SUMMER SEASON.
RECIPES FOR ABOUT 20 PORTIONS
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.
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
Chocolatier and Pastry Chef
