Leagel Semifreddo stabiliser is a powder preparation for cream-based semifreddi: whipped with cream and sugar it gives a soft, creamy mixture, to flavour as desired.

For those who make their own base, Semifreddo stabiliser is a real help in getting balanced gelato without giving up customisation; it fits easily into the lab's proven recipes.

Ideal for: semifreddi, gelato cakes and single portions.

Features: fat-free, gluten-free.

Directions: whip in a planetary mixer with the cream and sugar, then add the flavour.

Dosage: 100 g base + 150–200 g sugar per 1 kg of cream.

Processing: cold.