BRITTLE
Evenly lay the “Neutral base for brittle” on a silicon mat or on a backing paper. As an alternative, mix 500 g of product with 300 g of nuts.
Bake at 190-200° C for 8-9 minutes with open valve.
Let cool down and shape.
PANNACOTTA AND BRITTLE SEMIFREDDO
Add “Biancherò” to the fresh cream. Mix by hand until the powder will be well melted (no lumps).
Whip with the stand mixer until a medium consistency is obtained. Incorporate gently the “Pannacotta paste” and the pieces of chopped brittle.
CROCCANTINO WITH RUM SEMIFREDDO
Add “Biancherò” to the fresh cream. Mix by hand until the powder will be well melted (no lumps).
Whip with the stand mixer until a medium consistency is obtained.
Gently add the “Croccantino with Rum paste”.
MAKING
Fill the insert moulds with “Croccantino with Rum Semifreddo” and put in blast chiller.
Line the half-sphere mould for cake with the “Pannacotta and Brittle Semifreddo”. Place the previously blast chilled “Croccantino with Rum Semifreddo” in the centre, and another layer of “Pannacotta and Brittle Semifreddo”. Close with a “brittle disc” and store in blast chiller.
Demould and glaze with “Turmeric Extra Shine”. Decorate as you wish with the brittle.
