Happy mother’s day semifreddo
Composition
- Biancherò (code 41430)
- Emilian Cream (code 41970)
- Amarenata pastry (code 41281)
- Classic Pandis (code 41130)
- Maraschino (code 40863)
- Pistacchiosé (code 41967)
- Caramelized pistachio grains (code 40029)
- Red Vellutina spray (code R56258)
- Rose Vellutina spray (code R56257)
- La vie en Rose cake mould (code R68849)
- La vie en Rose monoportion mould (code R68848)
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.
Pistachio palet
Caramelized pistachio grains
g
to taste
Directions
Pour Pistacchiosé in a insert cake mould, spread the caramelized pistachio grains on top and put into a blast chiler.
Realization
Fill the mould with Emilian cream Semifreddo and lay down the amarenata pastry (cut in half) in the boarder.
Insert the Pistachio palet and close with a layer of Sponge Cake, soaked in Maraschino.
Put into the blast chiller, take out of mould and decorate with rose or red Vellutina Spray.
Happy mother’s day semifreddo
Composition
- Biancherò (code 41430)
- Emilian Cream (code 41970)
- Amarenata pastry (code 41281)
- Classic Pandis (code 41130)
- Maraschino (code 40863)
- Pistacchiosé (code 41967)
- Caramelized pistachio grains (code 40029)
- Red Vellutina spray (code R56258)
- Rose Vellutina spray (code R56257)
- La vie en Rose cake mould (code R68849)
- La vie en Rose monoportion mould (code R68848)
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.
Pistachio palet
Caramelized pistachio grains
g
to taste
Directions
Pour Pistacchiosé in a insert cake mould, spread the caramelized pistachio grains on top and put into a blast chiler.
Realization
Fill the mould with Emilian cream Semifreddo and lay down the amarenata pastry (cut in half) in the boarder.
Insert the Pistachio palet and close with a layer of Sponge Cake, soaked in Maraschino.
Put into the blast chiller, take out of mould and decorate with rose or red Vellutina Spray.
