Coconut and Passion Fruit Semifreddo
Vanilla Biscuit, Coconut Semifreddo, Passion Fruit Gelée and Rocher Glaze — an IRCA recipe in 4 components. Uses Joygelato Cocco Coconut Flavouring Powder 6 kg.
- mixing time (vanilla biscuit)
- 10–12 min
- mixing speed (vanilla biscuit)
- medium-high
- baking temperature (vanilla biscuit)
- 200–220 °C
- melting temperature (rocher glaze)
- 45 °C
Ingredients
Vanilla Biscuit
| Ingredient | Quantity |
|---|---|
| Irca Genoise | 1000 g |
| Whole eggs, at room temperature | 1200 g |
| Honey | 100 g |
Coconut Semifreddo
| Ingredient | Quantity |
|---|---|
| Cream 35% fat | 1000 g |
| Tender Dessert | 50 g |
| Joygelato Cocco Coconut Flavouring Powder 6 kg | 50 g |
Passion Fruit Gelée
| Ingredient | Quantity |
|---|---|
| Passion fruit puree | 500 g |
| Lilly Neutro | 100 g |
| Dextrose | 25 g |
Rocher Glaze
| Ingredient | Quantity |
|---|---|
| Reno X Milk Chocolate 33.6% | 500 g |
| Rice oil | 50 g |
| Hazelnut grains | 50 g |
Method
- Vanilla Biscuit
Whip all the ingredients in a stand mixer for 10–12 minutes using the whisk attachment at medium-high speed.
- Vanilla Biscuit
Spread the whipped batter evenly on parchment paper to a thickness of 0.5 cm.
- Vanilla Biscuit
Bake briefly at 200–220°C with the vent closed.
- Vanilla Biscuit
After removing from the oven, let it cool for a few minutes, then cover with plastic sheets to prevent drying and store in the refrigerator until ready to use.
- Coconut Semifreddo
Combine the cream, Tender Dessert and Joygelato Coconut in a stand mixer and semi-whip.
- Coconut Semifreddo
Pour into the molds, top with the vanilla biscuit, and blast chill.
- Passion Fruit Gelée
Heat the puree.
- Passion Fruit Gelée
Add the remaining ingredients.
- Passion Fruit Gelée
Blend and pour into the topper molds.
- Rocher Glaze
Melt the chocolate to 45°C.
- Rocher Glaze
Add the chocolate and praline, and mix.
Final Composition: Remove from the molds, dip the bottom in Rocher glaze, and allow it to set.
Final Composition: Place the gelled topper on top of the semifreddo.
Final Composition: Decorate as desired.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.