COCONUT AND LINGONBERRIES DESSERT
CrumbOlé® Classico
Semifreddo Classico
Pannacrema Cocco
Arabeschi® Mirtillo Rosso
Smar Glaze Neutra
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.
