CREM CARAMEL PARFAIT
Mix fresh cream with Biancherò. Mix by hand until the powder is well blended in and there are no lumps. Whip with planetary mixer until medium texture is produced. Gently add the Crem Caramel Paste.
METHOD
Lay the sponge cake on the bottom of the mould, making sure that it is just slightly smaller than the mould itself; soak with Orange Liqueur and cover with layer of Bitter Orange Cream.
Continue with an initial layer of Crem Caramel Parfait, followed by a second layer of sponge cake saturated with Orange Liqueur and one of Bitter Orange Cream. Finish off on top with layer of Crem Caramel Parfait and place in blast chiller.
Turn out and glaze with Turmeric Extra Shine.
Decorate with Argento pagliuzze (Silver).
