IRCA GENOISE |
uova intere |
pasta d’arancia candita |
panna |
latte intero |
tuorlo d'uovo |
zucchero semolato |
SINFONIA CIOCCOLATO BIANCO 33% |
LILLY NEUTRO |
FRUTTIDOR CILIEGIA ROSSA |
acqua |
JOYPASTE PISTACCHIO PURA |
RIFLEX POWDER NEUTRAL |
ORANGE BISCUIT
Ingredients
Preparation
Whisk in medium speed planetary: IRCA GENOISE and eggs, for at least 8-10 minutes. Add the orange paste gently.
Spread on baking trays with baking paper, laying a layer 5 mm high.
Sprinkle with sliced almonds and bake in the oven at 200-220 season C. for a few minutes.
As soon as it is cooled down, keep covered with plastic sheeting.
BLACK CHERRIES AND CHOCOLATE CREAM
Ingredients
liquid cream
100g
full-fat milk (3,5% fat)
100g
egg yolk
40g
caster sugar
10g
20g
Preparation
Bring cream and milk to a boil, meanwhile add yolk and sugar.
Add the cream yolk and milk mixture, and cook at 82 ºC.
Combine LILLY NEUTRO, SINFONIA CIOCCOLATO BIANCO and the lukewarm FRUTTIDOR CILIEGIA, and mix everything.
Pour into the silicone inserts molds.
PISTACHIO MOUSSE
Ingredients
Preparation
Whip cream with water and Lilly NeuTRO, keeping it soft.
Gently combine the Joypaste.
BLACK CHERRIES JELLY
Ingredients
Preparation
Bring water to a boil, add Fruttidor and mix,
Heat to 90 ºC. add Riflex and mix.
Pour into a rectangular silicone or steel mold, maintaining a thickness of 3mm.
Cool down at a positive temperature.
Final composition
Fill the molds to 1/2 and then add the still frozen cream.
Fill with other mousse and close with the biscuit cut slightly smaller than the mold. put it in the blast chiller in order to extract.
Spray with a mixture of white chocolate, cocoa butter and white coloring.
Place the cherry jelly and decorate with DOBLA decorations
77851 Curvy bow
