Brenda semifreddo

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

COCONUT 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 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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The group

fugar commerciale
arte dolce
coronelli