Atena

Ingredients
Fresh cream 35% fats
g
1500
Whole fresh milk
g
500
Mousse Stabilizer
g
400
Zabaione Special
g
200
Torroncino
g
200
Chocolate sponge
g
to taste
See Ciocco Pandis recipe
Cod. 40996
Gianduiotto Liquor 18 proof
g
to taste
Real Cover Blanc icing
g
to taste
Atena
Atena
Layers

1) Real Cover Blanc icing
2) Torroncino semifreddo
3) Zabaglione semifreddo
4) Chocolate sponge

Directions

A) CHANTILLY
Mix milk with 500 g of fresh cream and bring to boil. Add 300 g of Mousse Stabilizer whisking slowly. Let it cool down. Separately, whip 1.000 g of fresh cream and mix it with the compound. Add 100 g of Mousse Stabilizer whisking slowly.

B) ZABAIONE SEMIFREDDO
Mix half of Chantilly (A) with Zabaione Special paste whisking slowly.

C) TORRONCINO SEMIFREDDO
Mix half of Chantilly (A) with Torroncino paste whisking slowly.

D)  DIRECTIONS
Cover the half-round cake’s moulds with Torroncino semifreddo (C). Then, add Zabaione semifreddo (B). Cover with a layer of chocolate sponge soaked with Gianduiotto liquor 18° proof. Put into the blast chiller. Take it out from mould and glaze with Real Cover Blanc. To decorate at will.

Necessary tools
  • Dome shape silicon moulds
    Ø cm 11,5   cod. R52832
    Ø cm 13,5   cod. R52833
    Ø cm 16   cod. R52834
    Ø cm 18   cod. R52835
  • Dome shape silicon moulds for mono
    Ø cm 7   cod. R25202 with 6 imprints
    Ø cm 8   cod. R25186 with 5 imprints
  • Piping bag
  • Kitchen aid
Number of portions
25/30

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