St. Valentine’s Semifreddo
Composition
- Emilian Cream Semifreddo (see recipe)
- Raspberry Gelée (see recipe)
- Vanilla Sponge Cake – (see Classic Pandis recipe Code 41130)
- Junior Liqueur Strawberry code. 40857
- Strawberry Extra Shine code 41464
- Neutral Base for Brittle Cod. 41928
- Monoportion heart silicon mould - 8 moulds Cod. R61817
- Heart silicon mould 600 ml Cod. R61816
- Heart silicon mould 1000 ml Cod. R63671
Emilian Cream Semifreddo
Fresh cream (35% fats)
g
1000
Emilian Cream Paste
g
120
Directions
Mix the fresh cream and Biancherò, whip with the stand mixer until a medium consistency is obtained.
Incorporate gently the Emilian cream paste.
Raspberry Gelée for semifreddo
Directions
Mix Raspberry puree and Vegan Gelée in a small pot.
Let them boil and pour in moulds.
Let them thicken and put into a blast chiller
Neutral Base for Brittle for Semifreddo
Neutral Base for Brittle
g
500
Directions
Roll out the ready for use preparation in a silicone mat or backing paper, or mix in a dry way 500g of preparation with 300g of dry fruit.
Cook to 190° -200° C for 8-9 minutes, with a open valve.
Let cool and create different compositions.
Realization
Put in the mould a layer of Emilian Cram Semifreddo, lay down the Raspberry Gelée and continue to put another Emilian Cream Semifreddo layer.
Close with a layer of sponge cake, soaked in Strawberry Junior Liquor, put into the blast chiller, take out of mould and cover with Strawberry Extra Shine.
Decorate at will and put in a brittle plate.
St. Valentine’s Semifreddo
Composition
- Emilian Cream Semifreddo (see recipe)
- Raspberry Gelée (see recipe)
- Vanilla Sponge Cake – (see Classic Pandis recipe Code 41130)
- Junior Liqueur Strawberry code. 40857
- Strawberry Extra Shine code 41464
- Neutral Base for Brittle Cod. 41928
- Monoportion heart silicon mould - 8 moulds Cod. R61817
- Heart silicon mould 600 ml Cod. R61816
- Heart silicon mould 1000 ml Cod. R63671
Emilian Cream Semifreddo
Fresh cream (35% fats)
g
1000
Emilian Cream Paste
g
120
Directions
Mix the fresh cream and Biancherò, whip with the stand mixer until a medium consistency is obtained.
Incorporate gently the Emilian cream paste.
Raspberry Gelée for semifreddo
Directions
Mix Raspberry puree and Vegan Gelée in a small pot.
Let them boil and pour in moulds.
Let them thicken and put into a blast chiller
Neutral Base for Brittle for Semifreddo
Neutral Base for Brittle
g
500
Directions
Roll out the ready for use preparation in a silicone mat or backing paper, or mix in a dry way 500g of preparation with 300g of dry fruit.
Cook to 190° -200° C for 8-9 minutes, with a open valve.
Let cool and create different compositions.
Realization
Put in the mould a layer of Emilian Cram Semifreddo, lay down the Raspberry Gelée and continue to put another Emilian Cream Semifreddo layer.
Close with a layer of sponge cake, soaked in Strawberry Junior Liquor, put into the blast chiller, take out of mould and cover with Strawberry Extra Shine.
Decorate at will and put in a brittle plate.
