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 |
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) - caldo
600g
20g
70g
liquid cream 35% fat - semi-montata
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.
