Semifreddo Christmas tree

Step 1

Prepare the cigarette paste; mix by hand with the whisk butter and icing sugar and add the egg white. Continuing to mix, add the flour and finally the coloring. Place the stencil on top of the silicone mat, spread the dough with a spatula and level everything by removing the excess amount. Lift the stencil gently, clean it and repeat the operation.

Step 2

Continue decorauntil the entire mat is covered. Place everything in the freezer and let it rest overnight or until frozen.

Step 3

Ingredients:
- 4 g of jelly
- 6 egg yolks
- 100 g of sugar
- 500 g of cream
- 75 g of concentrated strawberry pasta
Soak the gelatin in cold water. Stir the egg yolks with the sugar and cream in a saucepan over low heat and bring to the boil. It is important to always mix the mixture. Remove from the heat and add the concentrated pasta and the squeezed gelatin. Place the template, coated with transparent film, on a plate. Pour the creamy so that it is about 1 cm thick and freeze it.

Step 4

Biscuit Joconde ingredients:
- 250 g of whole eggs
- 50 g of flour
- 175 g of icing sugar
- 175 g of almond flour
- 40 g of butter
- 325 g of egg white
- 80 g of sugar
Mix the almond flour with the icing sugar and add the lightly beaten eggs, flour and melted butter. Whip the white with the sugar until stiff peaks and gently incorporate the two compounds.

Step 5

Take the pan with the cigarette dough from the freezer and spread the biscuit by leveling the surface with the spatula. Bake at 220 ° C for 8 minutes. Remove from the oven and leave to cool. Once cold, remove the silicone mat and cut out some strips, which will serve to cover the edge of the cake, which is about 3,5 cm high.

Step 6

Make a thin sponge cake by cooking it in a low 30x40x2,5 h cm pan. With the stainless steel shape, obtain the shape of the cake and keep it aside.

Step 7

Line the inside of the template with the acetate strips. Place the template on the baking sheet. Cover the edges of the template with the silkscreened Biscuit Joconde strips and close the bottom with the previously made sponge cake template.

Step 8

Step 9

Take the stainless steel shape, previously coated with the sponge cake and the biscuit and cover with a layer of mousse until you reach the middle of the mold. Place the frozen cream and the rest of the mousse up to the edge of the shape.

Step 10

Level with the spatula and freeze.
To finish and polish the surface of the parfait, use apricot jelly. Raise the stainless steel template and quickly lift the acetate strip to unmold the dessert. Serve and decora with fresh fruit.