Rokkerone

Ingredients

Fresh cream 35% fats

1000

Biancherò

200

Cod. 41430

Hazelnut Cocoa cream

to taste

Cod. 40870, 40038

Bitter Gianduia Tonda Gentile paste

120

Cod. 40492

Hazelnut ice-cream or Hazelnut semifreddo

300

Chocolate sponge

to taste

See Ciocco Pandis recipe
Cod. 40996

Maraschino junior liquor

to taste

Cod. 40863

Caramelised Almonds

to taste

Cod. 40117

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 g/l 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