26,735 views
Amazing recipe for making semifreddo with syrup. Highly professional recipe in our Pastry course. The semifreddo has the characteristic of being cut and eaten as soon as it comes out of the freezer, so we will not keep the cakes in the freezer until the last minute. As soon as the time for dessert arrives, we take out the cake, cut it, and eat it. To make the syrup: Gr 385 Sugar Gr 285 Water Bring to 85 degrees. Let cool. Semifreddo recipe with syrup: Gr 500 Syrup Gr 325 Egg yolks Lt 1 Whipped cream without sugar Flavoring paste to taste Heat the syrup to 40 degrees, add the beaten egg yolks and continue to cook slowly, always stirring slowly with a whisk, until it reaches 85 degrees. Remove from the heat and whip in a planetary mixer at medium-high speed until cooled. Combine the flavoring paste to taste, and add the cream little by little, mixing very delicately with a spatula. For the Crunchy base: 600 g chopped digestives or other shortcrust pastry biscuits 180 g Melted Butter For this recipe we need: Cake rings: https://amzn.to/3NlYRhO Acetate: https://amzn.to/3niNsVGù Thermometer: https://amzn.to/3xWthSj My Book: Successful Desserts where you will find Professional Recipes within everyone's reach, Processing and Processing Techniques. In almost all the recipes we will find the qr-code that will take you directly to the videos, so that you will also see the practical part. A video book. Otherwise you can find the same content of the book on the ebook version https://www.amazon.it/dp/B0CZXYZ2H4