COOKIE SEMIFREDDO
1000 g of fresh cream, 200 g of Biancherò, 80-100 g of cookie paste.
Whip the cream with the Biancherò, softly add the cookie paste.
DIRECTIONS
Lay down a layer of cookie semifreddo and cover with a layer of cookie cream 1 cm high.
complete with a second layer of semifreddo and close with the sponge soaked with Vanilla junior liqueur.
Shock-freeze, take it off the mould and glaze with Extra Shine Neutral and decorate with cookies.
| Ø cm 22 |  cod. R25281 |
