Woman’s Day
Composition
- Biancherò Code 41430
- Cremamica Code. 41390
- White Chocolate paste Code 41848
- Vegan Gelée Code 41795
- Orange Junior Liqueur Code 40856
- Sponge cake – see recipe Classic Pandis Code 41130
- Yellow Vellutina spray Code. R24689
- Silicon mould Segreti del Bosco Code R68568
- Leonardo black cake board code. R43808
- Mini Truffles Silicon mould code R63670
Woman’s day ingredients
Panna fresca (35% m.g.)
g
1000
Pasta Cioccolato bianco
g
80
Bagna Arancio Junior
g
to taste
Directions
Fresh cream Semifreddo
Add fresh cream and Biancherò and mix by hand until the powder is completely melted and there are not clumps.
Whip with the stand mixer until a medium consistency is obtained.
Pastry Cream
Add Cremamica and water or milk. Whip with the stand mixer and leave to stand for a few minutes.
White Chocolate and Chantilly Cream Semifreddo
Add 300g of Pastry Cream and 80g of White Chocolate and lighten with 700g of Fresh Cream Semifreddo.
Pineapple and Lime Gelée
Mix Pineapple puree and Vegan Gelée in a small pot.
Let them boil, add lime and pour in molds.
Let them thicken and put into a blast chiller.
Realization
Put in the mould a layer of Semifreddo Chantilly Cream, lay down Pineapple and lime gelée and continue to put another Semifreddo Chantilly Cream layer.
Close with a Sponge layer, soaked in Orange Junior Liqueur and put in the blast chiller.
Take out of mould, use the Yellow Vellutina Spray and decorate at will.
Woman’s Day
Composition
- Biancherò Code 41430
- Cremamica Code. 41390
- White Chocolate paste Code 41848
- Vegan Gelée Code 41795
- Orange Junior Liqueur Code 40856
- Sponge cake – see recipe Classic Pandis Code 41130
- Yellow Vellutina spray Code. R24689
- Silicon mould Segreti del Bosco Code R68568
- Leonardo black cake board code. R43808
- Mini Truffles Silicon mould code R63670
Woman’s day ingredients
Panna fresca (35% m.g.)
g
1000
Pasta Cioccolato bianco
g
80
Bagna Arancio Junior
g
to taste
Directions
Fresh cream Semifreddo
Add fresh cream and Biancherò and mix by hand until the powder is completely melted and there are not clumps.
Whip with the stand mixer until a medium consistency is obtained.
Pastry Cream
Add Cremamica and water or milk. Whip with the stand mixer and leave to stand for a few minutes.
White Chocolate and Chantilly Cream Semifreddo
Add 300g of Pastry Cream and 80g of White Chocolate and lighten with 700g of Fresh Cream Semifreddo.
Pineapple and Lime Gelée
Mix Pineapple puree and Vegan Gelée in a small pot.
Let them boil, add lime and pour in molds.
Let them thicken and put into a blast chiller.
Realization
Put in the mould a layer of Semifreddo Chantilly Cream, lay down Pineapple and lime gelée and continue to put another Semifreddo Chantilly Cream layer.
Close with a Sponge layer, soaked in Orange Junior Liqueur and put in the blast chiller.
Take out of mould, use the Yellow Vellutina Spray and decorate at will.
