Rossella semifreddo

CUSTARD
Combine “Cremamica” with milk in a stand mixer. Mix well and let it rest for a few minutes.

FIOR DI PANNA 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.

RASPBERRY PALET
Pour the Raspberry puree and the Gelée Vegan into a saucepan and bring to a boil.
Pour into low silicone mould or ring insert, with a diameter smaller than the semifreddo mould and store in blast chiller.

WHITE CHOCOLATE CHANTILLY AND CLASSIC CHANTILLY
Combine 300 g of Custard and 700 g of Fior di Panna Semifreddo, gently mix and split the mixture into equal parts. In one half, incorporate the white chocolate paste.

BRITTLE
Evenly lay the Neutral base for brittle on a silicone mat or baking 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 model.

STRAWBERRY AND VANILLA MARSHMALLOW
1 kg of “Marshmallow powder mix” for 200 g of boiling water. Pour the product in the stand mixer and, while mixing, slowly pour in the boiling water. Beat until you obtain a dense, firm meringue. Shape at will and dust the surface with cornstarch and dextrose. Let dry for at least 24 hours.


MAKING
Line the half of the mould with the “White chocolate Chantilly” and insert the “Raspberry Palet”, previously blast chilled and finish with “Classic Chantilly”.
Close with sponge cake soaked in the “Fruits of the Forest Junior liqueur” and store in the blast chiller.
Demould and glaze with “Strawberry Extra shine”. Decorate as you wish with “Strawberry Marshmallow” and “Vanilla Marshmallow”. Place the cake on a brittle disc.