Recipe17 Hazelnut Praline Semifreddo

Hazelnut Praline Semifreddo

Hazelnut Semifreddo

g
FILLING ACE MILK150
Hazelnut Paste150
Whole Egg150
Egg Yolk40
Sugar100
ACE 200500
DARK COMPOUND CHIP100

Process

  1. Mix FILLING ACE MILK  together with the hazelnut paste.Mix the ground almond, icing sugar, rum and raisins together.
  2.  Bain-marie whole egg, egg yolk and sugar together until the sugar melts in the egg mixture. Put in the mixer bowl and whip until the mixture is fluffy and pale in colour.
  3. Whip the ACE 200 and mix with the egg mixture,milk hazelnut mixture and DARK COMPOUND CHIP. Mix well & put into the mould.
  4. Put into the freezer to freeze for 2 hours.
  5. Serve frozen.

Products Used for This Recipe

DARK COMPOUND CHIP

Bake-stable compound chocolate chip that can keep the texture of original chocolate even after baking.

  • Packing: 10kg
  • Storage: 20-24℃
  • Shelf Life: 480days(16months)
FILLING ACE MILK

Room temperature storage filling with good baking stability and rich milky taste.

  • Packing: 3kg*5
  • Storage: Below 25℃
  • Shelf Life: 240days
ACE 200

Economical dairy compound whipping cream suitable for simple confectionary and bakery applications

  • Packing: 1000g*12
  • Storage: 3℃ – 7℃
  • Shelf Life: 270days

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