Milk couverture chocolate 40% – 500 g
Dark couverture chocolate 70% – 100 g
Semifreddo base – 150 g
Gelatine – 18 g
Raspberry purée Mazzoni Frozen– 200 g
Lightly whipped cream – 750 g
Melt the chocolate at 45°C, add a small amount of cream and whisk vigorously.
Then add the semifreddo base, followed by the raspberry purée containing the melted gelatine, whisking again.
Finally, gently fold in the remaining cream.
Pasteurised egg yolk (freshly opened) – 75 g
Glucose syrup 60 DE – 75 g
Mix and whip until smooth and airy.
IQF cherries Mazzoni Frozen – 250 g
IQF mixed berries Mazzoni Frozen – 300 g
Sugar – 50 g
Yellow pectin – 10 g
Gelatine 200 bloom – 10 g
Water for gelatine – 40 g
Milk couverture chocolate 40% – 300 g
Bring the fruit to a boil with the sugar mixed with pectin, add the previously softened gelatine and then the chopped chocolate.
Water – 250 g
Sugar – 450 g
Glucose syrup 60 DE – 450 g
Sweetened condensed milk – 320 g
Gelatine 170 bloom – 38 g
Water for gelatine – 190 g
Milk couverture chocolate 40% – 450 g
Neutral transparent easy gel – 180 g
Water-soluble yellow-brown colouring
Cook the sugar, water and glucose syrup to 103°C.
Add the rehydrated gelatine and pour over the chocolate.
Melt completely, add the condensed milk and neutral gel, then emulsify.
Prepare the glaze the day before.
Use at 32–35°C.
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