One after the other

SEMIFREDDO

Yields 30 medium glass cups

INGREDIENTS:

• Fresh cream 35% fat 1000 g  A
• Pâte à bombe 350 g  B
• Mascarpone 200 g  C
• Vanilla pod 1  D

PÂTE À BOMBE

INGREDIENTS:

• Egg yolk 500 g
• Sugar 750 g
• Water 125 g

Season to taste with a vanilla pod and the rind of a lemon.

TRADITIONAL METHOD

Pour the sugar and water into a small saucepan and bring to a boil.
At the same time, put the egg yolk in a planetary mixer and beat at low speed. Take a thermometer and check the temperature of the sugar, continuing to heat it until it reaches 121°C.
Increase the speed of the planetary mixer beating the egg yolk and slowly add the sugar heated to 121°C.
The pâte à bombe will be ready when the cylinder of the planetary mixer is cool, the foam has doubled its volume and the appearance of the mix is hard and glossy.

SUMMARY

Beat slowly E
Heat F + G to 121°C.
Pour F + G into E and increase the speed.

Taken from the book Semifreddos by Editrade, this recipe allows you to create delicious layered single portions that are suitable for every season.

To be embellished with an original base of poached fruit.

SMART METHOD

For this method it is best to use fresh pasteurized egg yolk.
Combine the egg yolk, sugar and water in a plastic or Pyrex bowl suitable for use in the microwave.
Mix the ingredients with a whisk and cook in a microwave at maximum power for 2 minutes, stirring occasionally.
The mix is ready when the sugar has completely dissolved and a pale yellow foam on the surface appears.
Pour the mix into the planetary mixer and beat until the cylinder of the planetary is cool, the pâte à bombe has doubled its volume and the appearance of the mix is hard and glossy.

SMART SUMMARY

Combine E + F + G
Heat in the microwave at max power for 2 minutes.
Beat the mix in the planetary mixer.

SUMMARY

Mix B + D.
Whip A + C in the planetary mixer and add to the rest of the ingredients.
Layer in the glass cups following the pattern.

DECORATION

Before serving or placing in the display case, decorate with a “topping” of neutral almond paste and a candied pear wafer.

STORAGE

The frozen and decorated product can remain in the display case at -19°C for one week.
The product that is frozen to the core (e.g. -32°C for 1 hour) and not decorated can be stored at -19°C in a storage cabinet for one month.

ON THE MARKET

The whipped A + C can be replaced with a neutral flavoured semifreddo base. Vanilla pods can be replaced with vanilla paste.

POACHED FRUIT

Poached fruit is treated with sugar, heated at low temperatures for long periods of time.
It therefore undergoes a semi-candying process that does not alter the freshness of the flavour, enhances the colours, and leaves whole pieces. Usually small fruits like berries or strawberries are used, or chunks of hard fruits like pears, peaches, pineapple, apricots, etc.
The use of poached fruit is recommended in semifreddos because the process transforms the fruit so that it doesn’t freeze even at low temperatures.
Poached fruit is usually made using professional equipment like pasteurizers, cookers or modern multifunction gelato machines.

INGREDIENTS:

• Fruit 1000 g
• Sugar 600 g
• Lemon juice 30 g

INSTRUCTIONS

Place the fruit (even frozen), sugar, and lemon in the machine. Start the machine.
When finished, store at + 4°C for up to one month.