Fugar Produzione S.p.A.
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Brenda semifreddo

Ingredients
Fresh cream (35% fat content)
g
1000
Biancherò
g
200
Cod. 41430
Coconut Paste
g
120
Cod. 40006
Strawberry Caipiroska Cream
g
to taste
Sponge Cake
g
to taste
Cod. 41130
Vanilla 70° Liqueur
g
to taste
Cod. 40099
Raspberry Extra Shine
g
to taste
Cod. 41465
Brenda semifreddo
Directions

COCONUT SEMIFREDDO
Add BiancherĂ² 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 Coconut paste.

MAKING
Lay the sponge cake disc on the bottom of the mould, making sure that it is just slightly smaller than the mould itself; moisten with Vanilla Liqueur and cover with a layer of strawberry Caipiroska Cream.
Continue with a first layer of Coconut Semifreddo, then lay a second sponge cake disc drenched with Vanilla Liqueur and add another layer of Strawberry Caipiroska Cream.
Finish off with a layer of Coconut Semifreddo.
Glaze with Raspberry Extra Shine and decorate to taste.

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fugar commerciale
arte dolce
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Fugar Produzione S.p.A. - Via Dogana, 1430 - 47826 Verucchio (RN)
+39 0541 679470
+39 0541 677456
fugar@fugar.it