|Biscuit with mint flavour|
Whip all the ingredients for 8-10 minutes at high speed with a planetary mixer, roll out the whipped pastry uniformly onto sheets of parchment paper with 1 cm thickness, then briefly bake at 220-230°C with closed valve. When taking out of the oven, let it cool for some minutes, then cover with plastic sheets to avoid drying and put into the fridge till usage.
|Semifreddo mint dessert|
|Panna 35% fat||g||250|
|TENDER DESSERT / TENDER MIX||g||70|
Whip the cream and TENDER DESSERT/TENDER MIX at middle speed with a planetary mixer leaving the mixture semi-whipped; add JOYPASTE MINT, mix gently and add in a silicon mould with small half balls shape. Put them into a blast chiller at -30°C, take out of the mould and keep them at -30°C.
|Semifreddo pineapple dessert|
|Cream 35% fat||g||1.000|
|TENDER DESSERT / TENDER MIX||g||270|
Whip the cream and TENDER DESSERT/TENDER MIX at middle speed with a planetary mixer with whisk, leaving the mixture semi-whipped; add JOYPASTE PINEAPPLE and mix. In a ring prepared with acetate, lay a mint Biscuit disk onto the bottom. Fill the half with pineapple semifreddo, insert the mint half balls in a scattered way and close with another layer of pineapple semifreddo, level it and put into a blast chiller at -30°C. Decorate the surface with MIRROR EXTRA WHITE and JOYPASTE MINT, dried pineapple and toasted coconut flakes. Keep in the freezer at -18°C until usage.