AVOLETTA |
550g |
VIGOR BAKING |
4g |
all-purpose flour |
50g |
cornstarch |
50g |
egg whites |
370g |
unsalted butter 82% fat |
120g |
Pasta Frutta Oro lemon - Cesarin |
60g |
full-fat milk (3,5% fat) |
200g |
GLUCOSIO |
10g |
SINFONIA CARAMEL ORO |
350g |
liquid cream |
750g |
LILLY NEUTRO |
145g |
water |
110g |
JOYPASTE PESTO DI PISTACCHIO |
150g |
PROFUMI D'ITALIA LIMONCELLO DI SORRENTO |
qb |
Almond and lemon financier
Ingredients
550g
4g
all-purpose flour
50g
cornstarch
50g
egg whites
370g
unsalted butter 82% fat
120g
Pasta Frutta Oro lemon - Cesarin
60g
Preparation
Mix all the powdered ingredients by hand with a whisk.
Add the egg whites and then the melted butter together with the pasta frutta limone oro cesarin, continue mixing until you obtain a smooth mixture.
place in a 60cmx40cm pan with baking paper and bake at 180 degrees for about 10 minutes in a fan oven
caramel namelaka
Ingredients
full-fat milk (3,5% fat)
200g
10g
SINFONIA CARAMEL ORO
350g
liquid cream
250g
45g
Preparation
-Heat the milk with the glucose to approximately 60°C, add the NEUTRAL LILLY and mix with an immersion mixer.
-Add the chocolate while continuing to mix.
-Add the cold cream slowly, continuing to mix.
place the namelaka in small tube insert molds, filling them halfway, and placing a small strip of financier directly on top
place in a blast chiller at -40 degrees
pesto di pistacchio mousse
Ingredients
Preparation
semi-whip the cream with water and neutral lilly, delicately incorporate the pistachio pesto joypaste
limoncello filling
Ingredients
PROFUMI D'ITALIA LIMONCELLO DI SORRENTO
qb
Preparation
deposit a thin layer on top of the cut financier, then reduce the namelaka poured into the mold on top.
Final composition
Deposit a layer of pistachio pesto mousse inside the mini cylinder silicone mould, insert the frozen insert made up of the caramel namelaka together with the lemon and almond financier, with in the middle the limoncello gel, and close with further mousse.
once frozen and unmolded, spray or glaze with mirror neutral and decorate with chopped pistachios, pieces of CESARIN candied lemon and at the ends 2 SPOT ORIGINAL DOBLA
Davide Lista
Pastry Chef
Davide graduated in 2014 at the hotel school as a pastry chef, immediately enters the world of work as an apprentice in an artisan pastry, then growing in more and more structured realities and with different outlets, bu
