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THE APPLE OF CONTENTION

FRUIT FLAVOURED MODERN SINGLE-PORTION

Difficulty level

Ingredients

TOP FROLLA GLUTEN FREE g 250
unsalted butter 82% fat g 187.5
almond flour g 180
confectioner's sugar g 180

Preparation

In a planetary mixer with the paddle attachment, knead all the ingredients at low speed for 5 minutes.

Let the dough rest in the fridge for at least 2 hours.

Roll the dough out to 3mm and cut out into 5x9cm rectangles.

Lay them onto perforated silicone baking mats and bake at 180°C for 8 minutes.

Ingredients

LILLY NEUTRO g 200
water g 200
liquid cream 35% fat g 1000
JOYPASTE MELA VERDE g 100

Preparation

Whip all the ingredients in a planetary mixer at medium speed, until well combined and airy.

Ingredients

FRUTTIDOR CILIEGIA - blended - at room temperature g 200
water g 40
LILLY NEUTRO g 40

Preparation

Dissolve LILLY NEUTRO in the water.

Combine to FRUTTIDOR and pour into the silicone mould for inserts.

Freeze until fully hardened.

Ingredients

MIRROR NEUTRAL - heated to 45°C To Taste
food colourant - water-soluble, green To Taste

Preparation

Combine the two ingredients without incorporating air.

Final composition

Use the apple mousse to fill the single-portion silicone mould for 3/4 of its volume.

Place the jelly insert and cover with a veil of mousse.

Put in the blast chiller until frozen.

Remove the single-portions from mould and glaze them with the coloured MIRROR.

Place the single-portions onto the shortcrust bases and decorate as you like most.

Fabio Birondi
Fabio Birondi

Chef Executive, Pastry Chef and Chocolatier

Recipe created for you by Fabio Birondi