Semifreddo straciatella with Pti-Ber Papadopoulou

Execute Recipe

1

In the bowl of the mixer, whip the cream into whipped cream. 

2

Continue stirring and add the vanilla and sweetened milk. 

3

Stop the beating , add the chopped couverture , the flakes , 5 PTI-BER cookies broken into medium pieces and mix. 

4

We cover the walls of a large , long and narrow form with food film so that we can easily unmould the semifreddo .

5

Place whole PTI-BER cookies on the walls of the form and pour the mixture we have prepared.

6

 Cover with food film and place the mold in the freezer for 5-6 hours. 

7

Unmould the semifreddo on a plate and pour over the melted couverture. 

8

Decorate with 2-3 PTI-BER cookies and serve the semifreddo cut into slices. 

Also Read: Cinnamon Rolls with Coffee and Filled with Chocolate Flavor Fillings

Materials

For the ice cream

500 gr. cream 35% fat, cold 

1 package sweetened milk (397 g), cold  

150 gr. couverture, chopped  

100 gr. couverture flakes

15 PTI-BER PAPADOPOULOU cookies 

3 tbsp vanilla extract

For decoration

50 gr. couverture, melted