Ingredients
Vanilla Semifreddo
- 670 gr. heavy cream
- 200 gr. PreGel Happy Torte® (Neutral Frozen Mousse Base)
- 40 gr. PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean)
Chocolate Cookie Fudge Pie
- 1 each chocolate cookie pie crust
- 50 gr. PreGel Pino Pinguino Nero Arabeschi (Dark Chocolate)
- as needed Vanilla Semifreddo
Method
Vanilla Semifreddo
- Place all ingredients into the bowl of a stand mixer fitted with the whisk attachment.
- Whip to desired consistency.
Chocolate Cookie Fudge Pie
- Pour into pie crust and place in freezer until set.
- Fill PreGel Pino Pinguino® Nero Arabeschi® (Dark Chocolate) remaining pie crust and decorate with the Vanilla Semifreddo.