SEMIFREDDO: HONEY PASSION
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 PASSION FRUIT | g 30 |
| JOYPASTE CANNELLA | 30 |
Preparation
Mix all ingredients on a medium speed for 5 minuts until firm peaks.
Put in a piping bag.
Ingredients
| TOP FROLLA | g 1000 |
| unsalted butter 82% fat | g 350 |
| eggs | g 100 |
| almond flour | g 100 |
Preparation
Mix all the ingredients in a planetary mixer with paddle until obtained an omogenous dough.
Place in the refrigerator for at least an hour.
Roll out to 3mm and fill the 7cm diameter tartlet molds.
Bake at 170-180 ° C for about 15 minutes.
Ingredients
| HONEYFILL | To Taste |
Completely fill HONEY POT DOBLA with the semifreddo and place in the freezer.
Place a disk of genoise on the bottom of the tartlets and fill with HONEYFILL.
Place HONEY POT DOBLA on the tartlets.
Decorate with CURLS GREEN and PINK BUTTERFLY DOBLA
Chocolatier and Pastry Chef
