Miss Veggy
Composition
- Vegan Semifreddo Gianduia flavour
- Raspberry Palet
- Crunchy base
- Nonna Lella glaze
Ingredients for vegan semifreddo gianduia flavour
Directions
Pour water into the kitchen-aid equipped with a whisk and add Biancherò Vegan. Knead the mixture for about one minute.
Drizzle in vegetable cream, previously cooled, and whip until you reach the wanted texture. Add gently Bitter Gianduia paste.
Ingredients for raspberry palet
Directions
Pour raspberry puree and Vegan Gelée in a small saucepan.
Let the mixture boil and pour it in specific moulds.
Let them cool down and put them into the blast chiller.
Ingredients for crunchy base
Caramelised seeds mix
g
50
Directions
Melt dark chocolate and add Nonna Lella and the caramelised seeds mix.
Mix the ingredients and pour the mixture in the moulds.
Let them cool down.
Realization
Lay down Vegan Semifreddo Gianduia flavour in a specific mould. Add a layer of raspberry palet and then another one of semifreddo and cover with the crunchy base.
Put into the blast chiller and glaze with Nonna Lella.
Decorate at will.
Miss Veggy
Composition
- Vegan Semifreddo Gianduia flavour
- Raspberry Palet
- Crunchy base
- Nonna Lella glaze
Ingredients for vegan semifreddo gianduia flavour
Directions
Pour water into the kitchen-aid equipped with a whisk and add Biancherò Vegan. Knead the mixture for about one minute.
Drizzle in vegetable cream, previously cooled, and whip until you reach the wanted texture. Add gently Bitter Gianduia paste.
Ingredients for raspberry palet
Directions
Pour raspberry puree and Vegan Gelée in a small saucepan.
Let the mixture boil and pour it in specific moulds.
Let them cool down and put them into the blast chiller.
Ingredients for crunchy base
Caramelised seeds mix
g
50
Directions
Melt dark chocolate and add Nonna Lella and the caramelised seeds mix.
Mix the ingredients and pour the mixture in the moulds.
Let them cool down.
Realization
Lay down Vegan Semifreddo Gianduia flavour in a specific mould. Add a layer of raspberry palet and then another one of semifreddo and cover with the crunchy base.
Put into the blast chiller and glaze with Nonna Lella.
Decorate at will.
