BANOFFEE AND FRIZZZI POP CHOC STICK
Banoffee semifreddo stick with chocolate gianduja crackling couverture
Difficulty level
Banoffee semifreddo stick with chocolate gianduja crackling couverture
Ingredients
| liquid cream 35% fat | g 1000 |
| TENDER DESSERT - or TENDER MIX | g 300 |
| JOYPASTE BANOFFEE | g 105 |
| TOTAL | g 1405 |
Preparation
Mount in a planetary mixer cream and TENDER DESSERT/TENDER MIX until a soft but not completely mounted structure is obtained, add JOYPASTE BANOFFEE and mix softly.
Half fill the proper silicone molds for sticks with the banoffee semifreddo, pour a right quantity of JOYCREAM FRIZZZI POP CHOC in the centre, then fill completely with more banoffee semifreddo.
Smooth and place in the shock freezer.
Ingredients
| JOYCOUVERTURE EXTRA CHOC WHITE | g 200 |
| JOYCREAM FRIZZZI POP CHOC | g 800 |
Preparation
Slightly heat at 30°/35° JOYCOUVERTURE EXTRA CHOC WHITE, then add JOYCREAM FRIZZZI POP CHOC
Unmold the sticks and cover them with frizzi covering.
Put the sticks in the freezer (-18°C).
"For a more eye-catching showcase, try our JOYCOUVERTURE coverings
"
