| Food family | Dessert |
|---|---|
| Used cycle | Strong Freezing |
| Cycle temperature | -18ºC |
| Ventilation level | 5 |
Ingredients
For the cocoa bisquit
- gr 250 egg whites
- 250 gr sugar
- 160 gr egg yolk
- 230 gr flour (160 w)
- gr 30 cocoa
For the Coffee Bagna
- 100 grams of water
- 80 grams of sugar
- 50 grams of espresso coffee
For the semifreddo
- gr 250 egg yolk
- 100 grams water + 500 grams of sugar (to be brought to 121 °C)
- gr 8 gelatin powder
- 200 gr fresh mascarpone
- gr 250 semi-whipped cream
You might find interesting that...
Shock freezing ensures preservation at negative temperature for 5 weeks.
Thawing the product in the MultiFresh makes it possible to reduce thawing times and avoid excessive sudden temperature changes.
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