panna 35% m.g. |
SINFONIA CARAMEL ORO |
LILLY NEUTRO |
acqua |
Final composition
-Bring th cream (1) to a boil and pour it over chocolate. Emulsify in order to obtain a shiny ganache.
-Rehydrate LILLY NEUTRO with water and add to it the cream (2), then add the mixture to the ganache and mix.
-Put it in the fridge (4°C) for one night.
-Whip the mixture in a planetary mixer at medium speed until light and frothy.
-Store and consume at positive temperature (5°C).
IRCA products in the recipe
PASTRY
