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YOGURT AND STRAWBERRY SEMIFREDDO FRIZZZI POP PINK

YOGURT AND STRAWBERRY SEMIFREDDO FRIZZZI POP PINK
Look ambassador's advice

Double flavoured semifreddo with crackling insert

FIZZY INSERT

JOYCREAM FRIZZZI POP PINK g 100

Pour the JOYCREAM FRIZZZI POP PINK into a silicone mold with 12cm diameter and put in the blast chiller until completely frozen.

YOGURT SEMIFREDDO

liquid cream 35% fat g 200
TENDER MIX g 75
water g 70
JOYGELATO YOGURT g 15

Whip all the ingredients in a planetary mixer until obtained a firm foam

STRAWBERRY SEMIFREDDO

liquid cream 35% fat g 250
TENDER MIX g 60
JOYPASTE PASTRY FRAGOLA g 25

Whip all the ingredients in a planetary mixer until obtained a firm foam.

GLAZING

MIRROR FRAGOLA - heated at 45-50°C qb

Final composition

In a silicone mold with a diameter of 16cm, pour 150g of yogurt semifreddo.

Insert the fizzy insert and cover with another 150g of strawberry semifreddo.

Finish the cake with a disc of sponge cake and freeze it completely.

Unmold the cake and glaze it with the MIRROR.

Decorate with PINK CURLS, SPOTS PASTEL PINK AND MINI PEARLS RED DOBLA.

Davide Angei

Made with love by:

Davide Angei

Gelato maker