SEMIFREDDO: FLORAL BEAUTY
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 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 |
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
Chocolatier and Pastry Chef
