1) Gran Cacao + Truffled Caramelized Hazelnut Grains
2) Zabaione Semifreddo
3) Hazelnut Cocoa Cream
4) Insert Tartu-Flan
5) Chocolate sponge
A) ZABAIONE SEMIFREDDO
Whip the fresh cream with Biancherò. Wisk slowly until the powder is completely dissolved and there are any lumps left. Add gently Zabaione paste and whip in the kitchen aid until getting an average consistency.
B) TARTU-FLAN
Mix Tartu-Flan with whole milk and put it into ice-cream machine. Fill the insert mould dome shape with Tartu Flan and put into the blast chiller.
C) DIRECTIONS
Cover the couple shape mould with Zabaione semifreddo (A). Put on the top a layer of hazelnut Cocoa Cream. Insert the Tartu-Flan frozen sphere (B). Close the mould with chocolate sponge soaked with Coffee liquor 18 proof and put into the blast chiller. Take out of moulds and decorate with Truffled Caramelized Hazelnuts and Gran Cacao 22/24 dark.
| Ø cm 11,5 |  cod. R52832 |
|
| Ø cm 13,5 | cod. R52833 |
|
| Ø cm 16 | cod. R52834 |
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| Ø cm 18 | cod. R52835 |
| Ø cm 7 | cod. R25202 with 6 imprints |
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| Ø cm 8 | cod. R25186 with 5 imprints |
