|RECIPE FOR DACQUOISE WITH NUTS FLAVOUR|
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)||g||1.000|
|TENDER DESSERT / TENDER MIX||g||300|
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.