IRCA GENOISE |
uova |
GRANCOCCO |
FRUTTIDOR ANANAS |
LILLY NEUTRO |
acqua |
MINUETTO LATTE SANTO DOMINGO 38% |
panna 35% m.g. |
CHOCOSMART CIOCCOLATO LATTE |
PRALIN DELICRISP COCONTY |
Coconut bisquit
Ingredients
Preparation
In a planetary mixer, whip the first two ingredients at high speed for 8-10 minutes.
Add GRANCOCCO and keep whiping for another minute.
Spread the batter on a sheet of baking paper in a 8 mm thick layer, then bake at 220-230°C with closed valve for a short while.
Pineapple jelly
Ingredients
Preparation
Dissolve the LILLY NEUTRO in the water, add FRUTTIDOR and mix with an immersion blender.
Fill the silicone mould for inserts and freeze.
MILK CHOCOLATE MOUSSE
Ingredients
MINUETTO LATTE SANTO DOMINGO 38% - fuso a 45°C
600g
liquid cream 35% fat - per la ganache
300g
70g
water
70g
liquid cream 35% fat - da montare
700g
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 frozen jellified insert; cover with other mousse and close with a layer of coconut bisquit.
Put it in the blast chiller and leave until it is completely frozen.
Remove from the mould, glaze with CHOCOSMART CIOCCOLATO AL LATTE, previously blended with a 20% of PRALIN DELICRISP COCONTY and heated at 32 °C.
Dress the top of the single-portion with chocolate semi-spheres, previously decorated with grated coconut in order to reproduce a tiny coconut.
