TOP FROLLA |
burro 82% m.g. |
uova |
farina di mandorle |
latte |
acqua |
LILLY NEUTRO |
MOGADOR PREMIUM |
FRUTTIDOR ARANCIA |
SINFONIA CIOCCOLATO AL LATTE 38% |
panna 35% m.g. |
MIRROR CIOCCOLATO |
ALMOND SHORTCRUST PASTRY
Ingredients
Preparation
Mix all ingredients together and refrigerate for 2 hours at least.
Use a dough sheeter to roll out the shortcrust pastry in a 3-4 mm thick pastry sheet and bake at 170-180°C.
ALMOND JELLY
Ingredients
milk - tiepido
100g
water - tiepida
100g
45g
MOGADOR PREMIUM - leggermente ammorbidito in microonde
200g
Preparation
Emulsify water, milk, LILLY NEUTRO and MOGADOR PREMIUM.
Half-fill the silicone mould for inserts and freeze.
ORANGE JELLY
Ingredients
Preparation
Blend water, LILLY NEUTRO and FRUTTIDOR ARANCIA.
Pour the orange jelly in the same silicone mould for inserts, onto the frozen almond jelly, and freeze.
MILK CHOCOLATE MOUSSE
Ingredients
SINFONIA CIOCCOLATO AL LATTE 38% - fuso a 45°C
600g
liquid cream 35% fat - per la ganache
350g
liquid cream 35% fat - da montare
600g
water
70g
70g
Preparation
Emulsify liquid cream and chocolate in order to prepare a ganache.
Whip the liquid cream with water and LILLY NEUTRO, then add it to the ganache while stirring gently.
Final composition
Half-fill the silicone mould with the chocolate mousse, then place the freezed jellified insert; cover with other mousse and close with the shortcrust pastry base, previously covered with PRALIN DELICRISP CLASSIC.
Put it in the blast chiller and leave until it is completely frozen.
Remove from the mould, glaze with MIRROR CIOCCOLATO heated at 45-50°C, some spots of coppery hydroalcoholic colour and dress the top of the single-portion with slices of CHOCOLATE ORANGE LID.
