COCONUT AND LINGONBERRIES DESSERT

CrumbOlé® Classico Semifreddo Classico Pannacrema Cocco Arabeschi® Mirtillo Rosso Smar Glaze Neutra
PreGelFamily_monoporzione
Base

CrumbOlé® Classico

Base
Place CrumbOlé® Classic in a mould larger than the size of the single-portion portion to be made, press down with a weight until a flat surface is obtained, leave to set in the blast chiller for 15 minutes.
Coconut Semifreddo
Semifreddo Classico 200 g
Cream 1 lt
Pannacrema Coconut 60 g
Coconut Semifreddo
Mix the ingredients and whisk in a stand mixer for 1 to 2 minutes.
Insert
Arabeschi® Lingonberry as desired
Insert
Use as is.
Glaze
Smart Glaze Neutra qb
Arabeschi® Lingonberry as desired
Glaze
Take the necessary amount of Neutral Smart Glaze, stir vigorously with a soft spatula until it becomes fluid.
Add a small amount of Arabeschi® Lingonberry.
Assembly
Fill a silicone single-portion mould halfway with the coconut semifreddo, place the Arabeschi® Lingonberry in the centre and finish with the coconut semifreddo.
Bake for about 1 hour, until the single-portion is frozen.
Unmould and decorate with Neutral Smart Glaze and decorate with the Arabeschi® Lingonberry, leave to set in the freezer for about 1 hour.
Decorate and serve at -15/-10°C.