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STRAWBERRY INSPIRATION semifreddo
Made with STRAWBERRY INSPIRATION
An original recipe by Chef Rachel Pancho, Executive Pastry Chef of Ai Fiori.
6 stepsRecipe Step by Step
Strawberry inspiration shell
600g OPALYS 33%
600g STRAWBERRY INSPIRATION
106g COCOA BUTTER
To enrobe your semifreddo, melt to 31°C (88°F).
Rosemary honey yogurt semifreddo
1350g milk
180g whipping cream
390g marshmallow
90g glucose powder
36g milk powder
7g ice cream stabilizer
8g salt
12g rosemary
40g honey
360g yogurt
Marshmallow
680 sugar
88g egg whites
150g water
66g glucose powder
36g gelatin
Cook the sugar and water to 131°C (267.8°F). Add the bloomed gelatin and mix to incorporate.
Stream into the whipping egg whites.
Lemon Sablé
414g butter
126g confectioner's sugar
36g egg yolks
504g all-purpose flour
6g salt
8g lemon zest
1ea vanilla bean
Stream in the egg yolks, lemon zest, and vanilla bean. Add the dry ingredients and mix until incorporated.
Sheet or roll to desired thickness. Bake at 163°C (325°F) on a textured Silpat until golden.
Cucumber gel
600g cucumber juice
400g sugar
200g water
15g Agar agar
AN Lemon Juice
Strain, cool and blend in a VitaPrep with lemon juice and additional water to the desired consistency.
Strawberry gel
800g strawberry purée
534g water
200g sugar
66g lemon juice
1.25% Agar Agar
Strain, cool and blend in a VitaPrep with lemon juice and additional water to the desired consistency.
Assembly and finishing
This dish is garnished with fresh raspberries, freeze-dried raspberries, and fresh flowers.
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