Hazelnut and coffee semifreddo

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  • Pronto Flamenco GF
  • Semifreddo Classico
  • Eggs
  • Pannacrema Caffè Costa d'Oro
  • Arabeschi® Nocciolita
  • Cà d'Oro Crema Dessert

              Method of preparation

              • Base:

                Ingredients: Pronto Flamenco GF 1000g
                water 100g
                eggs 640g

                1. Whip all the ingredients in a planetary mixer at medium speed for about 1 minute.
                2. With the help of a spatula, spread a layer of dough on the baking paper with a thickness of 4 mm.
                3. Bake at 220° C for 5-6 minutes.
                4. Let the bisquit rest on the rack for a few minutes then blast chill to negative.

              • Whipping:

                Ingredients: Semifreddo Classico 200g
                cream 1000g
                Pannacrema Caffè Costa d'Oro 85g

                1. Whisk all the ingredients in a planetary mixer for 1-2 minutes.
                2. Flavor with Pannacrema Caffè Costa d'Oro according to the recommended dosage.
                3. Put the semifreddo in the molds and place in the freezer for at least 2-3 hours. Serve at negative temperature.

              • Insert:

                Arabeschi® Nocciolita as desired

              • Decoration:

                Light cream Ingredients: Cà d'Oro Crema Dessert 120g
                Cream 1000g
                Arabeschi® Nocciolita q.b
                1. Whip Cà d'Oro Crema Dessert and the cream until fully whipped.

              • Composition

                Place the bisquit roll on the bottom of the mold, pour up to half of the mold one part of the semifreddo, add Arabeschi® Nocciolita evenly, cover with the remaining part of semifreddo up to the edge of the mold. Blast chill to negative and decorate with light cream and Arabeschi® Nocciolita.


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