SALTY ALMOND SEMIFREDDO
Add Biancherò to the fresh cream. Mix by hand until the powder has melted well (no lumps). Whip with a stand mixer until a medium consistency is obtained. Gently include the Salty Almond paste.
MAKING
Line the half-circle mould for cake with the Salty Almond Semifreddo. Insert the sponge cake disc drenched in Grand Orange Liqueur and one layer of Bellini Cream.
Continue with Salty Almond Semifreddo and a second layer of Bellini Cream.
Close the top with the sponge cake disc drenched in Grand Orange Liqueur and store in blast chiller.
Remove from the mould and glaze with Turmeric Extra Shine.
Decorate to taste.
