Lavender & Pistachio Semifreddo

Working Method

Method: Recipe for base of the Semifreddo
  1. Mix water & Tegral Sponge egg Free mix on slow speed for one minute & then on medium speed for 3 minutes. 
  2. Add oil 6 mix it for 1 minute at slow speed. 
  3. Bake it for around 22 to 25 minutes at 160°C 
  4. Once baked keep it aside to cool. 
  5. Once cooled, slice it in required shape.

Method: Recipe for Rice Crispy Crunch
  1. Melt Carat Coverlux White 6 add Kellogg's rice crispy to it & mix well . 
  2. Spread it on thin sheet of butter paper 6 let it set. 
  3. Once set hard, cut it with help of the knife in smaller shape than the mould size in which its going to be set.

Method: Recipe for Lavender & Pistachio Semifreddo
  1. Semi whip Non Dairy Whipped Topping & Amul cream 6 keep it aside. 
  2. Take chopped Carat Coverlux White, Bavarois in a bowl 6 pour warm milk. Blend the mix till it becomes smooth & lump-free. 
  3. Gradually add semi whip cream mix to Carat Coverlux White mix 6 fold the cream till it is mixed properly. 
  4. Finally add blanch pistachio & few drops of lavender flavor to above mix.

  1. Take a silicon moulds and mix of lavender 6 pistachio semifreddo in a piping bag 6 pipe it in the mould upto half of the height. 
  2. Insert the rice crispy in the mould 6 pipe the mix again upto the rim and level it properly. 
  3. Place sponge base on it. 
  4. Freeze it overnight. Once it is frozen hard, demold it 6 spray cocoa butter spray for velvet texture. (for Cocoa Butter spray: cocoa butter 200 gm+ Belcolade white 10 gm.). It should be strained 6 warm when sprayed. 
  5. Mix lavender liquid colour to Brillo Neutral & decorate as show in picture.

About this Recipe

Complexity level: