PUNTOITALY No31 - July 2022

Decoration with caramel strips and caramelized figs Ricotta semifreddo Caramelized figs Almond sponge cake RECIPES Fig Delight Suitable for… 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. 46