Cocoa semifreddo
Ingredients
Cocoa cookie paste
g
80/100
Cocoa cookies
g
to taste
Fresh cream 35% f.m.
g
1000
Directions
COCOA COOKIE SEMIFREDDO
1000 g of fresh cream, 200 g of Biancherò, 80-100 g of cocoa cookie cream.
Whip the cream with the Biancherò, softly add the cocoa cookie paste.
DIRECTIONS
Lay down a layer of cocoa cookie semifreddo and cover with a layer of cocoa cream 1 cm high.
Complete with a second layer of semifreddo and close with sponge cake soaked with Vanilla junior liqueur.
Shock-freeze, take it off the mould and glaze with Extra Shine Neutral and decorate with cocoa cookies.
Necessary tools
- Flower cake silicon mould
Ø cm 22 
cod. R25281
