Italian Semifreddo

Get in touch

We will get back to you within 48h

Name *

Surname *

Company

Sector

E-mail *

Telephone*

Country

District

Zip Code

City

Address

Your message

* I have read and I accept the terms of the privacy policy.

Having read the privacy policy, I hereby give my consent to the processing of my personal data for marketing purposes (using both automated and traditional methods) as referred to in point 1.

All recipes

Pastry

Andrea Fiori

Chef suggests

MultiFresh® Next

Discover more

Food family	Dessert
Used cycle	Cremes
Cycle temperature	25ºC
Ventilation level	4

Ingredients

500 g Italian (soft) meringue
500 g raspberry purée
300 g semi-whipped cream
6 g gelatin (previously softened in cold water)
1 biscuit disc
Italian meringue for decoration, browned with a blowtorch

Procedure

Amalgamare la gelatina alla purea di lamponi calda, raffreddare rapidamente utilizzando il ciclo dedicato raffreddamento creme + 25*C, assemblare la meringa all'italiana e la panna semi montata. Congelare rapidamente con il ciclo strong - 18*C . N.b. al semifreddo può essere aggiunta usa base di pan di spagna o bisquit.