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La Baciata

“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.

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