Additional information
| Category | Pastry & Bakery |
|---|---|
| Difficulty | Easy |
| Yield | 24 BonBons |
Chocolate Strawberry Semifreddo BonBons
Pastry & Bakery
Semifreddo, meaning semi-frozen, is a decadent class of frozen dessert. If you’re looking to add these delicious, and traditional, Italian treat to your menu, simply freeze Itaberco’s finished Mousse.
Description
| 1 | Small Offset Spatula |
| 1 | Plastic Spatula |
| 1 | Piping Bag |
| 1 | Pair of Scissors |
| 1 | Sheet Parchment Paper |
| 1 | Half Sheet Pan |
| 1 | Silicon Heart Mould with 24, 1oz cavities |
| 1 | Confectioners Dipping Fork |
| 1 | Electric Stand Mixer with Bowl and Whip Attachments |
| Grams | Ounces | Volume | |
| Itaberco Pronto Mouse (PS-420) | 25g | 0.75oz | 2 Tbsp |
| Milk, Whole | 25g | 0.75oz | 2 Tbsp |
| Heavy Cream | 250g | 8.75oz | 1 cup + 2 Tbsp |
| Itaberco Strawberry Compound (CP-528) | 15g | 0.5oz | 1 Tbsp |
| Itaberco Chcolate Chips Topping (260) | 454g | 1 lb | 2 Cups |
The Mousse
1
Weigh the Itaberco Pronto Mousse (PS-420), the whole milk, and the Itaberco Strawberry Compound (CP-528) in the mixing bowl, and whisk together well.
2
Add the heavy cream to the mixing bowl.
3
Whip on low speed for about one minute, until ingredients are incorporated.
4
Whip on medium speed until stiff peaks form and mousse is airy, about 3 minutes.
The BonBons
1
Using a piping bag, pipe the strawberry mousse into each of the heart mould cavities.
2
Level the mousse off on each cavity using a small offset spatula.
3
Tear your sheet of parchment in half, and place it on top of your mould, so that it sits flush against the mousse in the cavities. Freeze for one hour, or until hard to the touch.
4
Place the remaining piece of parchment paper on the half sheet pan and place it in the freezer for unmolding.
5
Remove the mould from the freezer and gently pop the heart semifreddos out, placing them on the half sheet pan in the freezer. Work in and out of the freezer so that the semifreddos don’t begin to melt.
6
Warm your Itaberco Chocolate Chips Topping in the microwave or over a double boiler, until fluid.
7
Using a dipping fork, work in and out of the freezer enrobing the semifreddos in chocolate, tapping off any excess chocolate, and returning them to the sheet pan in the freezer to set.
8
Once set, use the dipping fork to drizzle a small amount of Chocolate Chips Topping over each BonBon for garnish.
9
Serve frozen.
