Perla del Mediterraneo

A) FIOR DI PANNA SEMIFREDDO (cream taste)
Whip the fresh cream with 140 g of 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) SEMIFREDDO CASSATA (ricotta cheese taste)
Add to fresh ricotta cheese: 50 g of Biancherò in powder, Cassata dei Campioni, Caramelized Almonds and Caramelized Pistachio grains. Add the compound to Fior di Panna semifreddo (A).

C) PISTACHIO ICE-CREAM/ PISTACHIO SEMIFREDDO
Fill the couple shape mould with pistachio ice-cream and put into the blast chiller. In case pistachio ice-cream is not available, you can realize pistachio y semifreddo: use part of Fior di Panna semifreddo and add 80 g/l of Pistachio Smeraldo paste (code 40976), directions same as above.

D) DIRECTIONS
Cover the couple shape mould with Cassata semifreddo (B). Put on the top a layer of Pistachio Cremino. Insert a sphere (of diameter less than the mould) of frozen pistachio ice-cream (C). Close the mould with sponge soaked with Orange junior liquor. Put into the blast chiller, take out of moulds and glaze with Neutra Extra Shine. 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