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 ½-centimetre thickness, then briefly bake at 220-230°Cwith closed valve. After taking out of the oven, let it cool for some minutes, then cover with plastic sheets to avoid drying and put into the fridge until usage.
|Semifreddo Desserts with raspberry flavour|
|Cream 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 with whisk leaving the mixture semi-whipped; add JOYPASTE RASPBERRY, mix gently and pour into a silicon mould with half ball shape and a 8 cm diameter. Freeze it at -30°C, take out the half balls of the mould and keep them at -30°C.
|Semifreddo Dessert with Peach flavour|
|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 PEACH and mix gently. Fill a silicon mould with half ball shape and 16 cm diameter for ¾ with peach semifreddo and insert a half ball with raspberry flavour. Fill with a thin layer of JOYPASTE PEACH, close with a classical Biscuit disk and put into the shock freezer at -30°C. Once taken out of the silicon mould, cover with JOYCOUVERTURE STRAWBERRY warmed at 30°C and decorate with fruit. Keep in the freezer at -18°C.