mignon sicily cube

Mix all the ingredients together with an immersion blender.

Spread out approximately 500g of dough on a 32.5cm x 32.5cm silicone mat (Silkomart).

Bake at 200°C (392°F) for 4 minutes with 50% steam. Remove from the oven and blast chill.

mix the Delicrisp pralin with the oil and spread it on the biscuit.

Heat the milk and glucose to about 60°C, add the LILLY NEUTRO, and blend with an immersion blender.

Add the chocolate and continue blending.

Drip in the cold cream while continuing to blend. Pour 675g of namelaka over the biscuit, inside a 30cm x 30cm, 3cm-high steel frame, and blast chill.

Before completely freezing, add another layer of biscuit.

heat the fruit juicer, add the other ingredients, blend and place 450g immediately after the second layer of biscuit, blast chill again

Heat the milk and glucose to about 60°C, add the LILLY NEUTRO and mix with an immersion blender.

Add the chocolate (and, if desired, the flavoring paste) and continue mixing.

Add the cold cream in a thin stream while continuing to mix.

Finally, add the ricotta joypaste and mix again.

Heat the blitz with the water, pour it over the chocolate, and mix.

Refrigerate for at least 4 hours.

Heat to 55 degrees and spray onto the frozen picture with a gun with a 3.0mm nozzle.