JOYFRUIT LAMPONE |
water |
liquid cream |
JOYGELATO CHEESECAKE |
TENDER DESSERT |
TOP FROLLA |
unsalted butter 82% fat |
sugar |
eggs |
JOYCREAM DUBAI PISTACCHIO |
insert preparation
Ingredients
300g
water
60g
Preparation
Add water to JOYFRUIT LAMPONE, mix and fill mold insert. Put in shock freezer until harder.
Semifreddo preparation
Ingredients
Preparation
Add cream TENDER DESSERT and JOYGELATO CHEESECAKE and whip
Ingredients
Preparation
Mix all the ingredients in a planetary mixer with the paddle attachment, until the dough is well combined.
Refrigerate for at least 1 hour.
Use the dough sheeter to roll the shortcrust pastry out into flat layers of the desidered thickness and lined the moulds for tartlets and tarts.
Bake at 220°C.
Put a small layer of JOYCREAM DUBAI PISTACCHIO on top and put in shock freezer.
Final composition
In a mold put semifreddo cheesecake, fill with hard raspberry insert, cover with semifreddo again and close with shortcrust pastry.
Put in a shock freezer until harder. unmold and glaze with JOYCREAM MORELLINO PISTACCHIO and JOYCOUVERTURE EXTRA CHOC WHITE.
