AVOLETTA |
VIGOR BAKING |
farina "debole" |
amido di mais |
albumi |
burro 82% m.g. |
Pasta Frutta Oro limone - Cesarin |
latte intero |
GLUCOSIO |
SINFONIA CARAMEL ORO |
panna |
LILLY NEUTRO |
acqua |
JOYPASTE PESTO DI PISTACCHIO |
PROFUMI D'ITALIA LIMONCELLO DI SORRENTO |
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
Preparation
deposit a thin layer on top of the cut financier, then reduce the namelaka poured into the mold on top.
