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SEMIFREDDO: FLORAL BEAUTY

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 5cm and keep aside.

Ingredients

liquid cream 35% fat g 1000
TENDER DESSERT g 300
JOYPASTE ZABAIONE g 50

Preparation

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

Put in a piping bag.

Ingredients

JOYFRUIT LAMPONE g 600
Final composition

Place the genoise discs on the bottom of the CUPCAKE FLORAL BLUE DOBLA and fill them halfway with the semifreddo.

Fill with 30g of JOYFUIT LAMPONE.

Decorate the surface with semifreddo using a star nozzle.

Decorate with CHOCOLATE RASPBERRY and CURVY LEAF GREEN DOBLA

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani