TENDER DESSERT |
panna 35% m.g. |
JOYFRUIT AMARENA INSTINCT |
CHOCOSMART CARAMEL CRUMBLE |
SEMIFREDDO
Ingredients
Preparation
Add TENDER DESSERT/TENDER MIX to the cream and whip in the planetary mixer.
With a pastry bag fill half of the silicon moulds and place in the centre a small amount of JOYFRUIT AMARENA INSTINCT.
Close with the semifreddo and insert the stick.
Place into the blast chiller and bring to -40°C.
CARAMEL GLAZE
Ingredients
Preparation
Heat at 35°C.
Final composition
Quickly unmould and cover with caramel glaze.
Decorate the surface with Dobla decorations.
