RING - HAZELNUT, MASCARPONE CHEESE AND COFFEE
Hazelnut, mascarpone cheese and coffee single-serve dessert
Difficulty level
Hazelnut, mascarpone cheese and coffee single-serve dessert
Ingredients
| ALICE'S CAKE | g 500 |
| sunflower oil | g 200 |
| water | g 200 |
| JOYPASTE NOCCIOLA PREMIUM | g 105 |
Preparation
Mix all the ingredients in a planetary mixer for 15 minutes.
Spread the mixture over a baking tray with parchment paper, it should be 0,5cm high
Bake at 170°C for about 15 minutes.
Cut some oval discs (same dimension of the DOBLA ring)
Ingredients
| fresh full-fat milk (3,5% fat) | g 500 |
| TOP CREAM | g 160 |
| JOYCAFFE' GRANGUSTO | g 15 |
Preparation
Mix all the ingredients in a planetary mixer for 3-4 minutes.
Ingredients
| liquid cream 35% fat | g 100 |
| Mascarpone cheese | g 250 |
| LILLY NEUTRO | g 20 |
| liquid cream 35% fat | g 200 |
Preparation
Warm up the cream (1), then add LILLY NEUTRO and mix.
Add mascarpone cheese and whisk.
Add the whipped cream (2).
Ingredients
| MIRROR NEUTRAL | g 100 |
| JOYCAFFE' GRANGUSTO | g 10 |
Preparation
Mix the two ingredients (be aware not to incorporate air)
Place a disc of hazelnut shortcrust pastry on the bottom of the DOBLA RINGS OVAL DARK.
Half-fill it with coffee cream.
Fill the second half of the ring with mascarpone cheese mousse.
Place the single portion in the blast chiller.
Using a pastry bag, make some waves on the surface of the dessert, then put again in the blast chiller.
Use spray colouring for velvety decorations and decorate with drops of coffee gel, a coffee bean and DOBLA SPIRAL DARK.
Pastry Chef
