SEMIFREDDO CACOA BASE
Ingredients
liquid cream 35% fat
950g
water
50g
300g
100-110g
Preparation
Whip cream, water and TENDER DESSERT with a planetary mixer until obtaining a soft but not fully whipped mixture, add JOYPASTE COCOA INTENSE and mix gently.
Fill the specific mono-portion silicon mould for the half with the chocolate semi-frozen, add a small quantity of JOYFRUIT PEACH in the middle, fill almost completely with some more chocolate semi-frozen, close by creating a thin layer of JOYCREAM SUPREMO and put into a shock freezer.
Final composition
Take out of the mould, spray with Chocolate Velvet, put onto the Dacquoise rectangle and lay down into the superficial hollow made by the mould of the other JOYFRUIT PEACH.
