Whipped Cream |
1000g |
Tender Dessert |
300g |
Joypaste Nocciola Italia |
130g |
Caramelised Hazelnuts |
qb |
Joycream Caramellato |
qb |
Joycream Crumble |
|
Joycouverture Extra Choc Milk |
|
Joycouverture Extra Choc White |
Hazelnut semifreddo
Ingredients
Preparation
Place the cream, Tender Dessert and Joypaste Nocciola Italia in a planetary mixer.
Insert
Ingredients
Caramelised Hazelnuts
qb
Preparation
Combine the caramelized hazelnuts with Joycream Caramellato.
Final Assembly
Preparation
Pipe the semifreddo into the hazelnut-shaped mold and place the insert in the center. Pipe in more semifreddo, then finish with a layer of JOYCREAM CRUMBLE. Place in the blast freezer until completely frozen.
Unmold the dessert. Melt JOYCOUVERTURE EXTRA CHOC MILK at 35°C and dip the frozen individual portion into it. Melt JOYCOUVERTURE EXTRA CHOC WHITE at 35°C and dip only the base.
Laura Di Modugno
Gelato Maker
Irca group Gelato Maker
