IRCA BROWNIES CHOC |
acqua |
burro 82% m.g. |
FRUTTIDOR CILIEGIA ROSSA |
LILLY NEUTRO |
SINFONIA CIOCCOLATO EXTRA FONDENTE 56% |
panna 35% m.g. |
CHOCOLATE BROWNIE
Ingredients
Preparation
In the planetary mixer, add IRCA BROWNIES CHOC and water and mix with a paddle at medium speed for about 2-3 minutes, then add melted butter.
Spread the mixture in a pan and bake at 190°C for 10 minutes.
CHERRY JELLY
Ingredients
Preparation
Dissolve the LILLY NEUTRO into the water, add the FRUTTIDOR and mix with an immersion blender.
Fill the silicone mould for inserts and freeze.
CHOCOLATE MOUSSE
Ingredients
SINFONIA CIOCCOLATO EXTRA FONDENTE 56% - fuso a 45°C
600g
liquid cream 35% fat - per la ganache
300g
liquid cream 35% fat - da montare
500g
water
100g
100g
Preparation
Emulsify liquid cream and chocolate in order to prepare a ganache.
Whip the liquid cream with water and LILLY NEUTRO, then add it to the ganache stirring gently.
Final composition
Use the chocolate mousse to half-fill the silicone mould and place the frozen jellified insert; cover with other mousse and close with a layer of brownie.
Put it in the blast chiller and leave until it is completely frozen.
Remove from the mould, cover with MIRROR EXTRADARK CHOCOLATE, previously heated at 55°C, and then with MIRROR EXTRAWHITE, previously coloured with red water-soluble colour and heated at 60°C.
Dress the top of the single-portion with a CHOCOLATE CHERRY DOBLA and a SPIRAL DARK DOBLA.
