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 | To Taste |
