|TENDER DESSERT - or TENDER MIX||g 300|
|liquid cream 35% fat||g 1000|
|JOYFRUIT AMARENA INSTINCT||qb|
Add TENDER DESSERT/TENDER MIX to the cream and whip in the planetary mixer.
With a pastry bag fill half of the silicon moulds and place in the centre a small amount of JOYFRUIT AMARENA INSTINCT.
Close with the semifreddo and insert the stick.
Place into the blast chiller and bring to -40°C.
Quickly unmould and cover with caramel glaze.
Decorate the surface with Dobla decorations.