SFRULLA |
500g |
eggs |
300g |
water |
100g |
FRUTTIDOR PESCA |
200g |
Warm water |
30g |
LILLY NEUTRO |
200g |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
15g |
liquid cream 35% fat |
1.200g |
cold water |
100g |
JOYPASTE MORA |
55g |
|
|
138g |
caster sugar |
138g |
fresh full-fat milk (3,5% fat) |
600g |
SOVRANA |
20g |
MIRROR NEUTRAL |
qb |
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.
Peach and vanilla jelly
Ingredients
Preparation
Dissolve LILLY NEUTRO in hot water, add the vanilla paste and finish with FRUTTIDOR PESCA.
Blackberry mousse
Ingredients
Preparation
Combine the first 3 ingredients in a planetary mixer and whisk seeds. Finally add the JOYPASTE MORA and mix gently.
Biancomangiare mousse
Ingredients
138g
caster sugar
138g
fresh full-fat milk (3,5% fat)
600g
20g
70g
liquid cream 35% fat
700g
Preparation
Grind the almonds with the sugar and in the meantime bring to boil the milk and the JOYPASTE VANILLA, then put it into a hot infusion for a few hours.
Sieve the liquid through a fine mesh. It must be 600 gr (add milk in the case).
Dissolve the SOVRANA in hot milk and make up to 84 ° c. Add the LILLY NEUTRO and mix and cool to about 28 ° C.
Add the semi-whipped cream without removing the mixture.
Final composition
Put the peach and vanilla gelatin into a 12 cm silicone mold.
In a 14 cm silicone mold, place the hardened gelatin on the bottom and strain the blackberry mousse and chop.
In an 18 cm mold, place the disk of mousse and gelatine on the bottom and strain the blancmange mousse.
Cut the sponge cake and pass a thin layer of PRALIN DELICRISP FRUIT ROUGE and place it last inside the mold with the mousse. Put in Shock freezer
Turn out of the mold and glaze with MIRROR NEUTRAL heated to 50 ° C and decorate.
Antonio Losito
Pasticciere e Gelatiere
After his studies, Antonio began his career working in renowned patisseries, hotels, and restaurants, such as Iginio Massari’s Patisserie Veneto and the Pierino Penati restaurant, which has a Michelin st
