FRUTTIDOR MELA 70% |
200g |
LILLY NEUTRO |
80g |
lukewarm water |
30g |
full-fat milk (3,5% fat) |
150g |
SINFONIA CIOCCOLATO BIANCO 33% |
350g |
low-fat yogurt |
150g |
liquid cream 35% fat |
300g |
glucose |
10g |
DULCAMARA |
qb |
Apple jelly
Ingredients
Preparation
Heat the water in the microwave, dissolve the LILLY NEUTRO with a whisk and finish with FRUTTIDOR MELA. Pour into the DOBLA cup.
White chocolate e yogurt namelaka
Ingredients
full-fat milk (3,5% fat)
150g
50g
low-fat yogurt - intero
150g
liquid cream 35% fat
300g
glucose
10g
Preparation
Bring the milk to the boil with the glucose, dissolve the neutral lilly in the hot liquid, add the white chocolate in 2 times and with an immersion mixer begin to emulsify, then add the cold liquid cream and finally the yougurt.
Cover with contact film and leave to rest in the fridge overnight.
The following morning, mount in a planetary mixer with a whisk.
Final composition
In the cup DOBLA COCOA BEANS with the apple jelly already inside, insert a thick layer of DULCAMARA and finish with the namelaka with yogurt with a pastry bag with a st.Honorè nozzle.
To 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
