Ingredients
- as needed PreGel Chocolate-Hazelnut Rock Arabeschi
- as needed PreGel Hazelnut Crunchy Coating
Neutral Semifreddo Mousse
- 150 gr. PreGel Happy Torte® (Neutral Frozen Mousse Base)
- 500 gr. heavy cream
Sponge Cake (Gluten Free)
- 1000 gr. PreGel Five Star Chef Pronto Flamenco
- 230 gr. water
- 500 gr. whole eggs
Method
Neutral Semifreddo Mousse
- Add heavy cream and PreGel Happy Torte® (Neutral Frozen Mousse Base) in a mixing bowl.
- Whip to desired peaks.
Sponge Cake
- Carefully whip the PreGel Five Star Chef Pronto Flamenco with the water and eggs on medium-low speed for 3′.
- Pour the batter into the desired mold.
- Bake for about 20′ at 165 °C.
Assembly
- To make the filling in the center of the entremet, fill the desired mold with PreGel Chocolate-Hazelnut Rock Arabeschi and blast freezer until hardened or frozen enough to remove cleanly from the mold.
- Fill the desired silicone entremet mold halfway with the whipped Neutral Semifreddo Mousse and place the frozen insert into the middle.
- Pipe some additional semifreddo mousse on top of the insert and lay down a cut piece of the sponge cake to level off the mold.
- Blast freeze the mold or freeze overnight in a standard freezer until able to cleanly unmold.
- Glaze the frozen entremet on a glazing screen with the PreGel Hazelnut Crunchy Coating that has been warmed to a temperature of approximately 32 – 35 °C.
- Allow for the glaze to set on the frozen entremet until it turns opaque.