“Kissed” Kikere Cacao with ecuador 75% chocolate whipped semifreddo.
Neutral Semifreddo Base
Ingredients
- Sugar 500 g
- Egg yolk 250 g
- Water 125 g
Method
Beat the yolks in a food mixer while heating the sugar and water to 121 °C on the induction plate. When this temperature has been reached, pour the hot syrup into the yolks in the mixer and cool to a temperature of 35/40 °C.
Ecuador 75% Chocolate Whipped Semifreddo
Ingredients
- Neutral base 750 g
- Ecuador 75% chocolate 600 g
- 38% cream, softly whipped 750 g
Method
Prepare the Kikere well in the blast chiller, fill them with the semifreddo and put them together until they “kiss”; take care to leave a ring of semifreddo so that it can be coated with chocolate-covered puffed rice. Cool in the blast chiller and store at -18 °C.
Preparation
Prepare the Kikere well in the blast chiller, fill them with the semifreddo and put them together until they “kiss”; take care to leave a ring of semifreddo so that it can be coated with chocolate-covered puffed rice. Cool in the blast chiller and store at -18 °C.
