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
