facebook-tracking-pixelIRCA | BESAMEMUCHO SEMIFREDDO DESSERT
RECIPE FOR DACQUOISE WITH NUTS FLAVOUR  
Egg whiteg250
Sugarg60
DELINOISETTEg400
Flourg100

Mix DELINOISETTE and flour dry. Whip the egg white up with granulated sugar. Add the “dry” ingredients and mix gently. Roll out onto a baking pan (cm 60X40) with parchment paper, let some GRANELLA DI NOCCIOLA adhere and dust with powdered sugar. Bake at 180°C for about 20 minutes. After cooling, create some rectangles (cm 6.5X6).

RECIPE FOR BESAMEMUCHO SEMIFREDDO DESSERT  
Cream (35% fat)g1.000
TENDER DESSERT / TENDER MIXg300
JOYPASTE BESAMEMUCHOg50

Whip the cream and TENDER DESSERT/TENDER MIX with a planetary mixer until obtaining a soft but not fully whipped mixture, add JOYPASTE BESAMEMUCHO and mix gently.

Fill the specific mono-portion silicon mould with mouth shape for half with the Besamemucho semifreddo, add a small quantity of JOYCREAM BESAMEMUCHO in the middle, fill almost completely with some more semifreddo, close with a thin layer of Dacquoise with nuts and put into a blast chiller. Take out of the mould, spray with Red Velvet and decorate with BLITZ ICE drops.