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Cerca all'interno del mondo DEMETRA FOOD, prodotti ricette news e molto altro ancora...

The Demetra Food Academy Recommends...

Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Four-cheese mousse with green asparagus crudités and Kaiser pear sorbet
Four-cheese mousse with green asparagus crudités and Kaiser pear sorbet
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Summer salad
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Cod salad on a bed of Antipasto Valtellina and citrus fruits
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DUO OF SEMIFREDDI ON A WHITE CHOCOLATE FONDUE

DUO OF SEMIFREDDI ON A WHITE CHOCOLATE FONDUE
Ingredients
  1. 1 sachet Demetra neutral semifreddo mix
  2. 1,3 l fresh cream
  3. 55g Demetra pistachio cream
  4. 55g Demetra nougat cream
  5. 300g white chocolate
Method

  • In a mixer, whip 1 litre of cream with the sachet of semifreddo mix. when the desired consistency is reached, divide the mixture into two halves. Add the pistachio cream to one half and the nougat cream to the other. Use a piping bag to put 50g of nougat semifeddo into a small mould, followed by the same amount of pistachio semifreddo. Freeze the semifreddi for at least 4 hours. Put the remaining 300ml of cream into a small pan and bring to the boil, then remove from the heat and add the chocolate broken into pieces. Mix well until the chocolate is completely melted. Pour sauce onto the centre of a dish, arrange the semifreddo on top and garnish to taste before serving.

Products in this recipe
Torroncino Cream

Torroncino Cream
Pistachio Nuts Cream

Pistachio Nuts Cream
Semifreddo Mix-Neutral Base

Semifreddo Mix-Neutral Base