Wild berry semifreddo

WITH ITALIAN MERINGUE BASE
Recipe of Francesco Boccia
World Pastry Champion

POWERED BY

Gelecta product

Ingredients

  • 500 gcream 35%
  • 40 gdextrose
  • 25 g Gelecta Cream
  • 150 g liquid Italian meringue
  • 285 g wild berry pulp (10% sugar added)
  • -
  • LIQUID ITALIAN MERINGUE
  • 265 gsugar
  • 70 g water
  • 175 gegg-white
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Wild berry semifreddo
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