Fragolosa

A) FIOR DI PANNA SEMIFREDDO (cream taste)
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.

B) STRAWBERRY ICE-CREAM/ STRAWBERRY SEMIFREDDO
Fill the couple shape mould with strawberry ice-cream and put into the blast chiller. In case strawberry ice-cream is not available, you can realize strawberry semifreddo: use part of Fior di Panna semifreddo and add 70 g/lt of strawberry paste (code 40407), directions same as above.

C)  DIRECTIONS
Cover the couple shape mould with Fior di Panna semifreddo (A). Put on the top a layer of Honey Strawberry Cremino. Insert a sphere (of diameter less than the mould) of frozen strawberry ice cream (B). Close the mould with sponge soaked with Strawberry junior liquor. Put into the blast chiller, take out of moulds and glaze with Extra Shine Strawberry. To decorate at will.

• Silicon mould dome shape for cakes

  Ø cm 11,5		cod. R52832
  Ø cm 13,5		cod. R52833
  Ø cm 16		cod. R52834
  Ø cm 18		cod. R52835

• Silicon mould dome shape for insert

  Ø cm 7		cod. R25202 with 6 imprints
  Ø cm 8		cod. R25186 with 5 imprints

• Piping bag
• Kitchen aid