Nature’s Miracle

Suitable for… Single portions, cakes, loafs on a baking sheet Amounts required for two 30×20 cm moulds, h 4 cm

HONEY-FLAVOURED ITALIAN MERINGUE

INGREDIENTS

• Egg whites 500 g
• Sucrose 600 g
• Honey 150 g
• Water 125 g

Follow the traditional procedure, treating honey like you do sugar.

SEMIFREDDO 

• Fresh cream with 35% fat content 1500 g A
• Pastry cream 300 g B
• Honey-flavoured Italian meringue 1400 g C

RECIPE AND COMPOSITION

Prepare the mould by breaking up cookies and placing them on the bottom.
Flavour the cookies with a sugar syrup or an alcoholic-syrup using Nocino liquor, and cool in blast freezer. Line the inner border of the mould with an acetate cake collar. Prepare the honey-flavoured Italian meringue.
Delicately mix the meringue with the pastry cream until well blended. Whip the cream to soft peaks in a stand mixer and add it to the rest of the mix one spoon at a time as to not deflate the mixture.
Portion the semifreddo into the mould until it is half full. Sprinkle the surface with a layer of walnut pralines, then finish filling the mould with another layer of semifreddo. Place the mould in the blast freezer until hardened throughout.

SUMMARY

Prepare honey-flavoured meringue.
Unite B + C.
Whip A and add to mixture.
Arrange dessert following instructions.

DECORATION

Once the semifreddo has hardened, cover it with a layer of neutral gelatine that’s been marbled with honey. Extract it from the mould, form loafs and position them on top of cake board to be sold. Decorate accordingly.

STORAGE

If the decorated product has been blast-frozen, it can be stored in the display case at -19°C for two weeks. If it has been blast-frozen to its core (for example: at -32°C for 1 hour) it can be stored in a storage freezer set at -19°C for 3 months.

ON THE MARKET 

The whipped product A can be substituted with a semifreddo base product with a neutral flavour.

INTERESTING NEWS

Depending on the type of honey used, the flavour of the final cake will change. For example, millefiori honey/neutral flavour; chestnut honey/ distinct flavour.

Single portions, cakes, loafs on a baking sheet Amounts required for two moulds, Ø 12 cm h 6 cm

SEMIFREDDO 

• Fresh cream with 35% fat content 1500 g A
• Fresh ricotta cheese (mix of cow and sheep’s milk) 300 g B
• Honey 30 g C
• Italian meringue 500 g D

RECIPE AND COMPOSITION

Prepare the moulds by cutting out disks of almond sponge cake that are the same size as the mould.
Line the inner border of the mould with an acetate cake collar that is the same height as the mould. Moisten the sponge cake with a neutral simple syrup. Mix the ricotta and the honey in a stand mixer.
Add fresh cream to the stand mixer and whip. Make the Italian meringue and delicately add it to the rest of the whipped mix. Portion the semifreddo into the mould until half full and blast freeze for 20 minutes.
Distribute a layer of reduced caramelized figs in large pieces on top of the hardened semifreddo, then fill the mould with another layer of semifreddo. Return to blast freezer until completely hardened.

SUMMARY

Unite B + C.
Add A and whip A in stand mixer.
Add D to the rest of the mix.
Arrange dessert following instructions.

DECORATION

Once the semifreddo has hardened, add a thin layer of neutral gelatine. Extract the cakes from the steel cake rings and position them on cake boards to be sold. Decorate accordingly.

STORAGE

If the decorated product has been blast-frozen, it can be stored in the display case at -19°C for two weeks. If it has been blast-frozen to its core (for example: at -32°C for 1 hour) it can be stored in a storage freezer set at -19°C for 3 months.

ON THE MARKET 

The whipped product A can be substituted with a semifreddo base product with a neutral flavour.