NOCCIOLATO BIANCO AND AMORENERO SEMIFREDDO FRIZZZI POP CHOC
Double flavoured semifreddo with crackling insert
Difficulty level
Double flavoured semifreddo with crackling insert
Ingredients
| JOYCREAM FRIZZZI POP CHOC | g 100 |
Preparation
Pour the JOYCREAM FRIZZZI POP CHOC into a silicone mold with 12cm diameter and put in the blast chiller until completely frozen.
Ingredients
| liquid cream 35% fat - (2) | g 210 |
| TENDER MIX | g 75 |
| water - (1) | g 38 |
| liquid cream 35% fat - (1) | g 38 |
| SINFONIA NOCCIOLATO BIANCO - melted at 45°C | g 75 |
Preparation
Make a ganache by emulsifying the water (1), cream (1) and chocolate.
Whip the TENDER MIX in a planetary mixer with a whisk together with the cream (2), until a light foam is obtained.
Combine the two products until obtained a homogeneous consistency.
Ingredients
| liquid cream 35% fat | g 250 |
| TENDER MIX | g 60 |
| JOYPASTE AMORENERO | g 18 |
Preparation
Whip all the ingredients in a planetary mixer until obtained a firm foam.
Ingredients
| MIRROR CIOCCOLATO GIANDUIA - heated at 45-50°C | To Taste |
Pour about 150g of NOCCIOLATO BIANCO semifreddo into a silicone mold with a diameter of 16cm.
Insert the sparkling insert and cover with another 150g of AMORENERO semifreddo.
Finish the cake with a disc of sponge cake and freeze it completely.
Umould the cake and glaze it with the MIRROR.
Decorate with MILK SPOTS ORIGINAL MILK DOBLA CHOCOLATES and golden hazelnuts.
