Rokkerone

Ingredients
Fresh cream 35% fats
g
1000
Biancherò
g
200
Hazelnut Cocoa cream
g
to taste
Bitter Gianduia Tonda Gentile paste
g
120
Hazelnut ice-cream or Hazelnut semifreddo
g
300
Chocolate sponge
g
to taste
See Ciocco Pandis recipe
Cod. 40996
Maraschino junior liquor
g
to taste
Caramelised Almonds
g
to taste
Rokkerone
Rokkerone
Layers

1) Caramelized Almonds
2) Gianduia semifreddo stocked in the fridge
3) Frozen Gianduia semifreddo
4) Hazelnut Cocoa Cream variegato
5) hazelnut ice-cream insert / hazelnut semifreddo
6) Chocolate sponge

Directions

A) GIANDUIA SEMIFREDDO
Whip the 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. Add little by little Gianduia paste carry on wisking.

B) HAZELNUT ICE-CREAM/ HAZELNUT SEMIFREDDO
Fill the insert shape mould with hazelnut ice-cream and put into the blast chiller. In case hazelnut ice-cream is not available, you can realize hazelnut semifreddo: use part of Fior di Panna semifreddo and add 100 gr/lt of hazelnut paste (code 40056), directions same as above.

C)  DIRECTIONS
Cover the mould with Gianduia semifreddo (A). Put on the top a layer of Hazelnut Cocoa Cream. Insert in the middle the hazelnut ice cream (B). Close the mould with chocolate sponge soaked with Maraschino junior liquor. Put into the blast chiller, take out of moulds and cover with a thin layer of Gianduia semifreddo stocked in the fridge. To decorate with grossly cut Caramelized Almonds.

Necessary tools
  • log shape silicon mould
    cm 25x9x7h      cod. R52837
  • Insert steel moul
    cm 35x6x4,5h   cod. R02567
  • Piping bag
  • Kitchen aid
Number of portions
14/16

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