IRCA GENOISE GLUTEN FREE |
uova intere |
miele |
FRUTTIDOR CILIEGIA |
acqua |
LILLY NEUTRO |
panna |
LILLY YOGURT |
MIRROR AMARENA |
GLUTEN FREE BISCUIT
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).
CHERRY FLAVOURED JELLY
Ingredients
Preparation
Dissolve LILLY NEUTRO in the water.
Combine to FRUTTIDOR and pour into the silicone mould for inserts.
Freeze until fully hardened.
YOGURT MOUSSE
Ingredients
Preparation
Dissolve LILLY into water using a whisk.
Gently combine to the whipped cream to make a creamy mousse.
Final composition
Half-fill the silicone mould with the mousse.
Place the jelly insert, spread a veil of mousse and cover with the biscuit.
Freeze.
Remove the cake from the mould, glaze with MIRROR AMARENA.
Decorate as it suits you most.
