Monoportions for Christmas and New Year

RED VELVET ICE CREAM:

Procedure:

1. Pour the milk into a jug, then add the heavy cream and red velvet paste.
2. In a separate container, measure out the DPO Super 100, sugar, Fructosoft, and skim milk powder, and mix them together.
3. Combine the dry ingredients with the liquid mixture, blending well until everything is completely dissolved. Churn the mixture.
4. Extract the ice cream and alternate layers with thin swirls of Red Velvet variegate.
5. Transfer the ice cream into a piping bag for filling the molds.

Berry Semifreddo Core

Procedure:

1. In a mixer, combine the heavy cream and Pronto Soffice Dry, whipping until soft peaks form.
2. Add the berry paste and mix until well integrated.
3. Pour into molds and place in a blast chiller

Assembly

1. Fill half the mold with the Red Velvet ice cream. Place the berry semifreddo in the center.
2. Close the mold and fill the top with more ice cream.
3. Transfer to a blast freezer until set.