Arakis

A) PEANUT SEMIFREDDO
Mix fresh cream with Biancherò. Whisk slowly until the powder is completely dissolved and there are any lumps left. Whip in the kitchen aid, adding little by little American Peanut paste.

B)  DIRECTIONS
Put on the mould’s bottom a layer of sponge (of diameter less than the mould) soaked with Gianduiotto liquor 18° proof and cover with a slim layer of Cioccoloca. Add a layer of American Peanut semireddo (A), another one of Crema de Sol and a last one of chopped peanuts. Cover with a layer of American Peanut semifreddo (A) and put into the blast chiller for about 40 min. Take it out from mould and glaze with Real Cover Blanc and Real Cover Ciock mixed together. Decorate with Crema de Sol, peanuts and chocolate.

• Rectangular shape aluminium moulds

  cm 16x8x5h		cod. R01304
  cm 20x9x5h		cod. R01305
  cm 25x9x5h		cod. R01306
  cm 30x9x5h		cod. R01307

• Piping bag
• Kitchen aid