IRCA | VANILLA SEMIFREDDO

Ingredients

liquid cream g 1.000
TENDER MIX g 300
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 40

Preparation

Whip TENDER MIX, cream and JOYPASTE VANILLA MADAGASCAR/BOURBON in a planetary mixer. Fill a glass halfway with the vanilla semifreddo and put in the batch freezer for about  15 minutes. After cooling, add a thin layer of JOYCREAM BLACK and decorate with AMARETTO DROPS.

Ingredients

JOYCREAM BLACK qb