NEW NEUTRAL CHEESECAKE SEMIFREDDO INGREDIENTS: • fresh cream 38% fat 333 g • mascarpone 166 g • whole yogurt 199 g • E330 citric acid 2 g • Italian meringue 149 g • 70% extra fruit syrup base 149 g • Cristal thickener 3/5 GR/KG 2 g FRUIT JELLY INGREDIENTS: • berry pulp 759 g • inverted sugar 152 g • trehalose 76 g • isinglass 11 g • E330 citric acid 2 g ASSEMBLY Spread 2/3 of the semifreddo on the gluten-free streusel base. Cool in the blast chiller and top with the berry sauce to the edge of the mould. Berry cheesecake semifreddo 37
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