IRCA GENOISE |
uova |
miele |
panna 35% m.g. |
latte 3.5% m.g. |
LILLY NEUTRO |
IRCA CHOC |
MIRROR CIOCCOLATO |
CODETTE CIOCCOLATO PURO FONDENTE |
BISCUIT
Ingredients
Preparation
Whip all the ingredients in a planetary mixer with the whisk attachment for 10-12 minutes at medium-high speed.
Line baking trays with parchment paper and cast the whipped mixture in. Bake in a deck oven at 200-210°C for 6-8 minutes.
CHOCOLATE MOUSSE
Ingredients
Preparation
In a planetary mixer with the whisk attachment, whip cream, water (or milk) and LILLY NEUTRO until the mixture gains the right consistency.
Then, combine IRCA CHOC by stirring gently.
Final composition
Place a layer of rollè at the bottom of a steel mould and pour some chocolate mousse in.
Lay another layer of rollè and cover with the cream mousse.
Reserve in the freezer until fully hardened.
Remove the cake from the mould and glaze with MIRROR CIOCCOLATO.
Decorate the lower edge of the cake with CODETTE CIOCCOLATO PURO FONDENTE
Top with dark chocolate decorations, redcurrant or raspberries and some mint leaves.
