farina "debole" |
amido di mais |
zucchero semolato |
VIGOR BAKING |
olio di semi di girasole |
Bevanda vegetale (soia o altro) |
CACAO IN POLVERE |
FRUTTIDOR AMARENA |
farina di mandorle |
farina di riso |
SINFONIA VEGAN DARK DF |
semi di girasole |
acqua |
sale |
panna interamente vegetale |
SINFONIA VEGAN M*LK DF |
MIRROR NEUTRAL |
colorante alimentare rosso idrosolubile |
BURRO DI CACAO |
COCOA VEGAN CRUMBLE
Ingredients
all-purpose flour
220 g
cornstarch
50g
caster sugar
110g
6g
sunflower oil
70g
Plant based milk
70g
30g
Preparation
Mix all the ingredients in a planetary mixer with paddle until a homogeneous consistency is obtained.
Cool in the refrigerator for an hour, then grate the shortcrust and bake in the oven at 180°C for 12 min.
SOFT BLACK CHERRY INSERT
Ingredients
200g
caster sugar
20 g
Preparation
Mix fruttidor and sugar using a hand blender.
Blend until obtained a fine texture.
Pour it into a silicon mold cod. and blast in negative until completely hardened.
Once frozen remove them from the mold and keep i the freezer until needed.
VEGAN BISCUIT
Ingredients
almond flour
300g
Rice flour
200g
Sinfonia Vegan Dark DF
300g
caster sugar
150g
20g
sunflower seeds
120g
water
50g
salt
3g
Plant based milk
450g
Preparation
Emulsify together chocolate and oil.
Pour all the ingredients and the emulsion into a planetary mixer, mix with paddle for 3min at medium speed, until obtained a homogeneous mixture.
Spread on a 60x40 cm tray with baking paper and bake for 10-12 minutes at 180°C.
VEGAN M*LK CHOCOLATE MOUSSE
Ingredients
100% vegetable cream
190g
SINFONIA VEGAN M*LK DF
230g
100% vegetable cream
200g
Preparation
Emulsify cream and chocolate to obtain a ganache.
Gently combine the lightlywhipped cream with the ganache to obtain a soft mousse.
BLACK CHERRY GLAZE
Ingredients
Preparation
Blend FRUTTIDOR AMARENA and add it to MIRROR NEUTRO (previously heated at 55°C).
Add red food coloring and mix using a hand blender until smooth (be careful not to incorporate air).
Put in the fridge for at least 2 hours.
Before using the glaze, heat it at 45°C and use it at 40°C
PINGUINO GLAZE
Ingredients
Sinfonia Vegan Dark DF
400 g
100g
Preparation
Melt the chocolate at 45°C, add melted cocoa butter and mix well.
Use it at 35°C
Final composition
Fill 2/3 of the silicone mold with the mousse and place the black cherry insert in the centre.
Pour another layer of mousse and close it with a disk of chocolate biscuit.
Freeze completely, unmold and glaze with the balck cherry glaze (at 40°C).
Glaze half monoportion with the pinguino glaze (at 35°C).
Decor it with the cocoa vegan crumble and a flower chocolate.
Finish with a drop of black cherry glaze.
