GIANDUIA AND TOASTED ALMOND SEMIFREDDO

Gianduia ‘semifreddo’
Ingredients
Cream g 500
Selen g 100
Fabbri Turin Gianduia Delipaste g 60
Fabbri Fabbrisoft g 10/15
Fabbri Pastovopan/Pastovocrem g 200

Preparation
Put all the ingredients except the Delipaste in the automatic whip cream machine. Mix and put in the freezer for 2/3 minutes, then beat at the maximum speed for 4/5 minutes. Finally, add the gianduia Delipaste.

Toasted almond ‘semifreddo’
Ingredients
Cream g 500
Fabbri Selen g 100
Fabbri toasted almond Delipaste g 60
Fabbri Fabbrisoff g 10/15
Fabbri Pastovopan/Pastovocrem g 200

Preparation
Put all the ingredients (except the Delipaste) in the automatic whip cream machine. Mix and put in the freezer for 2/3 minutes, then beat at the maximum speed for 4/5 minutes. Finally, add the almond Delipaste.

Making up the sweet
Fill a 14cm round tin with the gianduia ‘semifreddo’ and chill. Take another 18/20cm round tin. Place the chocolate biscuit on the bottom, half fill with the toasted almond ‘semifreddo’, a circle of chocolate biscuit doused with amaretto ‘bagna’, the gianduia ‘semifreddo’ and finish off with the remaining ‘semifreddo’. Smooth with the spatula and chill. Gelatinise with Top Gelée, decorate with dried orange, sugar in alcohol and chocolate chunks and strips.