farina |
amido di mais |
zucchero |
VIGOR BAKING |
olio di semi |
Bevanda vegetale (soia o altro) |
EYLEN CREMA/CAKE |
Cannella |
FRUTTIDOR AMARENA |
panna interamente vegetale |
CIOCCOLATO VEGAN DF |
MIRROR AMARENA |
VEGAN CRUMBLE
Ingredients
Preparation
Mix all the ingredients in a planetary mixer with paddle until a homogeneous consistency is obtained.
Cool in the refrigerator for an hour, then grate the shortcrust and bake in the oven at 180°C for 12 min.
CHEESECAKE COOKIE
Ingredients
260g
cinnamon
Preparation
Mix the previously cooked crumble with the margarine and cinnamon, spread on baking paper and cool in the fridge.
With the help of a cookie cutter cut out two discs.
SOUR CHERRY FILLING
Ingredients
Preparation
Blend until obtained a fine texture.
VEGAN MILK MOUSSE
Ingredients
100% vegetable cream
190g
CIOCCOLATO VEGAN DF
230g
100% vegetable cream
200g
Preparation
Emulsify cream and chocolate to obtain a ganache.
Gently combine the lightlywhipped cream with the ganache to obtain a soft mousse.
Final composition
Make the cake insert by alternating the cheesecake biscuit, fruttidor, cheesecake biscuit and fruttidor.
Blast freeze until completely hardened.
Half fill a silicone mold with the mousse and place the insert in the centre.
Freeze completely, unmold and glaze with the MIRROR.
