Culinary Institute of America

White Chocolate Mint Semifreddo

Preparation info
  • Makes

    2

    lb
    • Difficulty

      Medium

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Pâte à glacer As needed As needed

Method

  1. Make twelve paper cones, making sure the tip of the paper cones is extremely tight.
  2. Melt the pâte à glacer and pipe a small amount into the bottom of each cone.
  3. Tilt the cone to make three petals with the pâte à glacer.
  4. Bloom the gelatin in cold water, about 6 minutes.
  5. Combine the sugar and egg yolks in the bowl of a mixer and heat