TOP FROLLA GLUTEN FREE |
burro 82% m.g. |
farina di mandorle |
zucchero a velo |
LILLY NEUTRO |
acqua |
panna 35% m.g. |
JOYPASTE MELA VERDE |
FRUTTIDOR CILIEGIA |
MIRROR NEUTRAL |
colorante |
GLUTEN FREE ALMOND SHORTCRUST PASTRY
Ingredients
unsalted butter 82% fat
187.5g
almond flour
180g
confectioner's sugar
180g
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.
APPLE MOUSSE
Ingredients
Preparation
Whip all the ingredients in a planetary mixer at medium speed, until well combined and airy.
CHERRY FLAVOURED JELLY
Ingredients
Preparation
Dissolve LILLY NEUTRO in the water.
Combine to FRUTTIDOR and pour into the silicone mould for inserts.
Freeze until fully hardened.
COATING
Ingredients
food colourant
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.
