Sette Voglie

Ingredients
Fresh cream 35% fats
gr
2000
Biancherò
gr
400
Hazelnut Round Gentle pure paste
gr
120
Chocolate paste
gr
120
Cream of hazelnut with grains
gr
to taste
Richard
gr
to taste
Chocolate sponge
gr
To taste
See Ciocco Pandis recipe
Cod. 40996
Gianduiotto liquor 18 proof
gr
to taste
Ciok Extra Shine icing
gr
to taste
Sette Voglie
Sette Voglie
Layers

1) Extra Shine Ciock icing
2) Hazelnut semifreddo
3) Cremino of Hazelnut with Caramelized Grains
4) Chocolate sponge
5) Chocolate semifreddo
6) Richard
7) chocolate sponge

Directions

A) CHOCOLATE SEMIFREDDO
Mix 1000 g of fresh cream with 200 g of Biancherò. Wisk slowly until the powder is completely dissolved and there are any lumps left. Whip in the kitchen aid until getting an average consistency, adding little by little Chocolate paste.

B) HAZELNUT SEMIFREDDO
Mix 1000 g of fresh cream with 200 g of Biancherò. Wisk slowly until the powder is completely dissolved and there are any lumps left. Whip in the kitchen aid until getting an average consistency, adding little by little Hazelnut Tonda Gentile paste.

C)  DIRECTIONS
Put on the mould’s bottom a slim layer of chocolate sponge soaked with Gianduiotto liquor 18 proof. Create a small layer with Richard and continue with Chocolate Semifreddo (A). Carry on with another layer of chocolate sponge and put on the top a layer of Cremino of Hazelnut with Caramelized Grains. Cover with a last layer of Hazelnut semifreddo (B). Level and put into the blast chiller. Take out of moulds and glaze with Extra Shine Ciok. To decorate at will.

Necessary tools
  • Oval shaped steel moulds
    cm 14x10x4h   cod. R11695
    cm 18x13x4h   cod. R11696
    cm 22x16x4h   cod. R11697
    cm 22x18x4h   cod. R11698
  • Piping bag
  • Kitchen aid
Number of portions
26/30

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fugar commerciale
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