SEMIFREDO HAZELNUT
Materials:
- 1 kg 35% vegetable cream
- 250g Semifreddo hazelnut mixture
- 180 gr Hazelnut paste 100
Execution:
Mix the cream and cream mixture in an electric mixer with the whisk attachment on high speed until the cream thickens and becomes semi-liquid.
Add the Hazelnut paste 100 (100% roasted hazelnut paste) and mix on low speed until combined.
Composition:
Add a layer of Semiffredo hazelnut in a silicone mould.
Place a sheet of Double Choco Sponge C ake and close again with Semiffredo hazelnut. Freeze and when frozen, remove the silicone mold and top with MIRROR BLACK CARBON
