Arakis

Ingredients
Fresh cream 35% fats
g
1000
Biancherò
g
200
American Peanut paste
g
120
Sponge
g
to taste
See Classic Pandis recipe
Cod. 41130
Gianduiotto Liquor 18 proof
g
to taste
Cioccoloca
g
to taste
Crema de Sol
g
to taste
Real Cover Blanc icing
g
to taste
Real Cover Ciok icing
g
to taste
Arakis
Arakis
Layers

1) Real Cover Blanc + Real Cover Ciock icing
2) Peanut semifreddo
3) chopped peanuts
4) Crema de Sol
5) Peanut semifreddo
6) Cioccoloca
7) Sponge

Directions

A) PEANUT SEMIFREDDO
Mix fresh cream with Biancherò. Whisk slowly until the powder is completely dissolved and there are any lumps left. Whip in the kitchen aid, adding little by little American Peanut paste.

B)  DIRECTIONS
Put on the mould’s bottom a layer of sponge (of diameter less than the mould) soaked with Gianduiotto liquor 18° proof and cover with a slim layer of Cioccoloca. Add a layer of American Peanut semireddo (A), another one of Crema de Sol and a last one of chopped peanuts. Cover with a layer of American Peanut semifreddo (A) and put into the blast chiller for about 40 min. Take it out from mould and glaze with Real Cover Blanc and Real Cover Ciock mixed together. Decorate with Crema de Sol, peanuts and chocolate.

Necessary tools
  • Rectangular shape aluminium moulds
    cm 16x8x5h   cod. R01304
    cm 20x9x5h     cod. R01305
    cm 25x9x5h     cod. R01306
    cm 30x9x5h     cod. R01307
  • Piping bag
  • Kitchen aid
Number of portions
14/16

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