MOGADOR PREMIUM |
zucchero |
uova |
farina tipo 00 |
VIGOR BAKING |
olio di semi |
latte |
Pasta Frutta Oro limone - Cesarin |
JOYPASTE VANIGLIA MADAGASCAR BOURBON |
Tutta Frutta Frutti di Bosco Cesarin |
Purea di melograno Ravifruit |
LILLY NEUTRO |
BAILEYS |
GLUCOSIO |
LEVOSUCROL |
SINFONIA CIOCCOLATO BIANCO |
panna |
Mascarpone |
gelatina animale |
acqua |
SINFONIA CIOCCOLATO LATTE 38% |
BURRO DI CACAO |
Lime Pain de genes
Ingredients
MOGADOR PREMIUM
200g
sugar
90g
eggs
230g
type 00 white flour
60g
5g
seed oil
60g
milk
50g
Pasta Frutta Oro lemon - Cesarin
24g
5g
Tutta Frutta Frutti di Bosco Cesarin
Preparation
Mix Mogador Premium with sugar and eggs in a mixer.
Sift the powders, Add all the other ingredients and continue mixing. Bake in a 30cmx40cm baking pan, arranging some all fruit berries, at 180 degrees for 10 minutes Cup disks about 3cm in diameter.
gelled grapefruit
Ingredients
Purea di melograno Ravifruit
250g
50g
Preparation
Heat the puree and mix with Lilly Neutro Pour inside 3cm diameter ball molds Blast chilling to -40 degrees.
Baileys and mascarpone whipped ganache
Ingredients
milk
240g
BAILEYS
515g
65g
65g
SINFONIA CIOCCOLATO BIANCO
585g
liquid cream
666g
Mascarpone cheese
1333g
10g
water
50g
Preparation
Heat milk with sugars, hydrated gelatin. Add the chocolate while continuing to mix. Add the Baileys Next, the cream and mascarpone. Leave to rest in the refrigerator overnight covered.
Chocolate shell
Ingredients
SINFONIA CIOCCOLATO LATTE 38%
100g
100g
Preparation
Mix the two ingredients and use at 35°C.
Final composition
Semi-mix the ganache in a planetary mixer.
Using a pastry bag, insert the ganache into a 5cm-diameter ball mold until halfway through. Place the frozen pomegranate insert, continue with more ganache and close with a disk of pain de genes. Blast chill to -40 degrees.
Unmold from the mold and store at -20 degrees.
Frost with milk chocolate frosting, cool again and drizzle with red cocoa butter at 28/29 degrees.
Decorate with Dobla: Hot lips Heart lace dark Love letter Rose 2D lid glossy red.
