AVOLETTA |
550g |
VIGOR BAKING |
4g |
all-purpose flour |
50g |
cornstarch |
50g |
egg whites |
370g |
unsalted butter 82% fat |
120g |
raspberries |
qb |
FRUTTIDOR LAMPONE |
500g |
LILLY NEUTRO |
100g |
water |
120g |
liquid cream 35% fat |
350g |
SINFONIA CIOCCOLATO FONDENTE 68% |
170g |
|
|
20g |
CHOCOSMART CIOCCOLATO BIANCO |
300g |
CHOCOCREAM CRUNCHY FRUTTI ROSSI |
100g |
SINFONIA CIOCCOLATO BIANCO |
150g |
BURRO DI CACAO |
150g |
ALMOND & RASPBERRY FINANCIER
Ingredients
550g
4g
all-purpose flour
50g
cornstarch
50g
egg whites
370g
unsalted butter 82% fat
120g
raspberries
qb
Preparation
Mix all the powdered ingredients by hand with a whisk.
Add the egg whites and then the melted butter, continue mixing until you obtain a smooth mixture.
Pour into cylindrical molds and add the CESARIN RASPBERRY TUTTAFRUTTA.
Cook at 160°C for approximately 20min.
To break down.
RASPBERRY GEL
Ingredients
Preparation
Mix water and neutral Lilly with a whisk and add them to Fruttidor, pour into a hemisphere silicone mould.
Place in the freezer until completely hardened.
DARK CHOCOLATE MOUSSE
Ingredients
liquid cream 35% fat
150g
SINFONIA CIOCCOLATO FONDENTE 68%
170g
liquid cream 35% fat
200g
20g
water
20g
Preparation
-Bring the cream (1) to the boil and pour it over the chocolate, emulsify until obtaining a shiny ganache.
-semi-whip the cream (2) and add the ganache.
-fill the silicone mold with the 68% DARK CHOCOLATE SYNFONIA mousse, place the raspberry gelled cylinders inside and blast chill.
ANHYDROUS RED FRUITS GLAZE
Ingredients
Preparation
-Heat the CHOCOSMART WHITE CHOCOLATE to 35°C and add the CHOCOCREAM CRUNCHY RED FRUITS
-Glaze the raspberry financier cylinder.
-place in the fridge for a few minutes
WHITE CHOCOLATE SPRAY MASS
Ingredients
SINFONIA CIOCCOLATO BIANCO
150g
150g
Preparation
-Melt the cocoa butter and the WHITE CHOCOLATE SINFONIA at 45°C.
-Spray the mass at 35°C.
Final composition
-Once the financier is frosted, place a Pink/white rosette on it.
-Spray the white chocolate velvet effect topper.
-Decorate with tufts of whipped cream and then with Butterfly pink/white and fresh fruit.
