IRCA GENOISE GLUTEN FREE |
uova intere |
JOYPASTE CARAMEL |
TOFFEE D'OR CARAMEL |
acqua |
LILLY NEUTRO |
RENO CONCERTO LACTEE CARAMEL |
panna 35% m.g. |
MIRROR CARAMEL |
CARAMEL FLAVOURED GLUTEN FREE ROLLÈ
Ingredients
Preparation
Whip all the ingredients in a planetary mixer with a whisk attachment for 10-12 minutes at high speed.
Evenly spread the mixture into 8-mm layers onto parchment paper sheets, then bake for 8 minutes at 210-220°C (closed valve).
TOFFEE FLAVOURED JELLY
Ingredients
Preparation
Dissolve LILLY NEUTRO in the water.
Combine to TOFFEE D'OR CARAMEL and pour into the silicone mould for inserts.
Freeze until fully hardened.
CARAMEL CHOCOLATE MOUSSE
Ingredients
RENO CONCERTO LACTEE CARAMEL
600g
liquid cream 35% fat
300 g
liquid cream 35% fat
700g
water
70g
70g
Preparation
Combine chocolate and cream to make a ganache.
In a separate bowl, slightly whip and stabilize the remaining cream with LILLY.
Combine the slightly whipped cream to the ganache in 2-3 times to create a foamy mousse.
COATING AND DECORATION
Ingredients
140g
Preparation
Combine the two ingredients without incorporating air.
Final composition
Half-fill the silicone mould with the chocolate mousse.
Place the jelly insert, spread a veil of mousse and cover with the rollè.
Freeze.
Use the remaining mousse to fill the mould for the topping and freeze it.
Remove the cake from mould and frost it with MIRROR CARAMEL.
Cover the topping of mousse with the white cocoa butter velvet spray and place it on the top of the cake.
Decorate as you like most.
