1) Real Cover Blanc icing
2) Torroncino semifreddo
3) Zabaglione semifreddo
4) Chocolate sponge
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.
| Ø cm 11,5 |  cod. R52832 |
|
| Ø cm 13,5 | cod. R52833 |
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| Ø cm 16 | cod. R52834 |
|
| Ø cm 18 | cod. R52835 |
| Ø cm 7 | cod. R25202 with 6 imprints |
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| Ø cm 8 | cod. R25186 with 5 imprints |
