SFRULLA |
uova |
acqua tiepida |
CHOCOCREAM PISTACCHIO |
panna 35% m.g. |
LILLY NEUTRO |
acqua |
FRUTTIDOR AMARENA |
Sponge cake
Ingredients
Preparation
Whip all the ingredients in a planetary mixer for 8-10 minutes, place the whipped dough in the previously well-greased and floured molds, then cook at 180-200 ° c.
Pistachio mousse
Ingredients
liquid cream 35% fat
225g
liquid cream 35% fat
450g
75g
water
75g
Preparation
Melt CHOCOCREAM PISTACCHIO at 40 ° C, add it to the liquid cream, mixing until a soft and homogeneous ganache is obtained. Stir in the whipped cream and add it twice.
Amarena jelly
Ingredients
Preparation
Heat the water in the microwave, dissolve the LILLY NEUTRO with a whisk and finish with the fruity cherry amarena.
Strain into undercut silicone ball molds.
Final composition
Create a 1.5 cm high sponge cake disc, insert it inside the DOBLA RING FINE STRIPE WHITE / DARK cup. Place 2/3 whole cherries in the center of the sponge cake and then strain the pistachio mousse over the cup with a pastry bag. To break down
Put on the surface of the cylinder, a red chocolate disk and place in the center the amarena gelatin passed with a brush previously with BLITZ to decorate .
