Clio

A) CUSTARD
Mix Cremamica with water or milk. Wisk slowly and let it stand for a few minutes.

B) FIOR DI PANNA SEMIFREDDO
Mix fresh cream with Biancherò. Wisk slowly until the powder is completely dissolved and there are any lumps left. Whip in the kitchen aid until getting an average consistency.

C) ITALIAN SEMIFREDDO - PISTACHIO
Mix 300 g of fresh cream with Pistachio Smeraldo paste and Cream of Pistachio with Caramelized Grains. Mix and relieve adding 700 g of Fior di Panna Semifreddo (B).

D) FIOR DI PANNA AND SOUR-CHERRY SEMIFREDDO
Mix the remaining part of Fior di Panna Semifreddo with Amarenata Pastry. Create inserts with the same diameter of moulds used to realize the cakes. Put into the blast chiller. 

E) DIRECTIONS
Put on the mould’s bottom a slim layer of sponge soaked with Vanilla junior liquor. Create a small layer with Cream of Pistachio with Caramelized Grains and continue with Pistachio Semifreddo. Carry on with Fior di Panna and sour-cherry Semifreddo, then cover with another layer of Pistachio Semifreddo. Level and put into the blast chiller. Cover with Pistachio Extra Shine icing and enrich with Pistachio Smeraldo grains. To decorate at will.

• Round shape steel moulds

  Ø cm 12		cod. R39666
  Ø cm 14		cod. R39698
  Ø cm 16		cod. R39653
  Ø cm 18		cod. R39654
  Ø cm 20		cod. R39655
  Ø cm 22		cod. R39656
  Ø cm 24		cod. R39657
  Ø cm 26		cod. R39658
  Ø cm 28		cod. R39659
  Ø cm 30		cod. R39660
  Ø cm 32		cod. R39661
  Ø cm 34		cod. R39662
  Ø cm 36		cod. R39663
  Ø cm 38		cod. R39664

• Piping bag
• Kitchen aid
• Whisk