Irca Genoise |
1000g |
Whole Eggs |
1200g |
Honey |
100g |
Cream 35% m.g. |
1000g |
Tender Dessert |
50g |
Joygelato Cocco |
50g |
Passion Fruit Puree |
500g |
Lilly neutro |
100g |
Dextrose |
25g |
Reno X Milk 33,6% |
500g |
rice oil |
50g |
Hazelnut grains |
50g |
Vanilla Biscuit
Ingredients
Preparation
- Whip all the ingredients in a stand mixer for 10–12 minutes using the whisk attachment at medium-high speed.
- Spread the whipped batter evenly on parchment paper to a thickness of 0.5 cm.
- Bake briefly at 200–220°C with the vent closed.
- After removing from the oven, let it cool for a few minutes, then cover with plastic sheets to prevent drying and store in the refrigerator until ready to use.
Coconut Semifreddo
Ingredients
Preparation
- Combine the cream, Tender Dessert, and Joygelato Coconut in a stand mixer and semi-whip.
- Pour into the molds, top with the vanilla biscuit, and blast chill.
Passion Fruit Geleè
Ingredients
Preparation
- Heat the puree.
- Add the remaining ingredients.
- Blend and pour into the topper molds.
Rocher Glaze
Ingredients
Preparation
- Melt the chocolate to 45°C.
- Add the chocolate and praline, and mix.
Final Composition
- Remove from the molds, dip the bottom in Rocher glaze, and allow it to set.
- Place the gelled topper on top of the semifreddo.
- Decorate as desired.
Davide Lista
Pastry Chef
Davide graduated in 2014 at the hotel school as a pastry chef, immediately enters the world of work as an apprentice in an artisan pastry, then growing in more and more structured realities and with different outlets, bu
