Cod. R24723
1) Chestnut cream
2) Cacoa Butter Spray
3) Chestnut Semifreddo
4) Chocolate Sponge
5) Zabaione Semifreddo
6) Chocolate Sponge
A) ABAIONE SEMIFREDDO
Whip 1.000 g of fresh cream. Separately, mix Zabaione Special with 100 g of Mousse Stabilizer whisking slowly with whipped cream.
B) CHESTNUT SEMIFREDDO
Whip 1.000 g of fresh cream. Separately, mix Chestnut paste with 150 g of Mousse Stabilizer whisking slowly with whipped cream.
C) DIRECTIONS
Put on the mould’s bottom a layer of Chestnut Semifreddo (B). Create a layer of chocolate sponge (of diameter less than the mould) soaked with Zabaione liquor 18° proof. Carry on adding a layer of Zabaione Semifreddo (A) and cover with a layer of chocolate sponge soaked with Zabaione liquor 18° proof. Put into the blast chiller. Take out of mould and spray with cocoa butter. Enrich with Chestnut cream. To decorate at will.
cod. R58892
