PASSION FRUIT SEMIFREDDO on a STICK

PASSION FRUIT SEMIFREDDO on a STICK. The acidity of passion fruit meets the sweetness of custard.

Ingredients:

- Passion Fruit Pulp with Seeds ROGELFRUT 400g

- Custard 400g

- Italian Meringue 435 g

- Cream 35% fat 760 g

- Cocoa butter 400 g (yellow penguin icing)

- White chocolate 400g (yellow penguin icing)

- Egg yellow and lemon yellow fat-soluble coloring to taste (yellow penguin icing)

- Passion Fruit seeds to taste (yellow penguin glaze)

Preparation:

SEMIFREDDO AL PASSION FRUIT PROCEDURE

In a bowl, mix the custard and gradually add the passion fruit pulp with seeds ROGELFRUT , stirring with a whisk to blend the two mixtures. Fold in the Italian meringue and add the semi-whipped cream, mixing well.

Using a piping bag, pipe into the silicone stick moulds and smooth with an offset spatula, insert the sticks and blast chill.

YELLOW PENGUIN GLAZE PROCEDURE

Melt the cocoa butter in a small saucepan, add a drop of each of the two colourings.

When the temperature reaches 50-55°C, remove from the heat and add the chocolate. If necessary, intensify the colour by adding more food colouring. Mix thoroughly until the chocolate has completely melted.
Add the passion fruit seeds.

MUST HAVE

Passion fruit with seeds

AVOCADO TOAST

FIG DELIGHT with MASCARPONE

RogelFrut

purea di lampone