BISCUIMIX |
acqua |
uova intere |
CARAMEL CUBES |
JOYTOPPING CAFFE' |
zucchero |
LILLY NEUTRO |
SINFONIA CIOCCOLATO FONDENTE 56% |
panna 35% m.g. |
Mascarpone |
CARAMEL BISCUIT
Ingredients
Preparation
Whip Biscuimix, water and whole eggs in planetary mixer for 10 minutes . Spread on a 60x40 baking pan , sprinkle the biscuit with Caramel Cubes before baking. Bake in a 200° ventilated oven for about 8 minutes.
COFFEE AROMATIZATION
Ingredients
water
300g
150g
Preparation
Mix the two ingredients well with a whisk.
COFFEE GEL
Ingredients
300g
60g
Preparation
Dissolve the sugar and Lilly Neutro in the hot coffee with the help of a whisk.
Then pour inside the silicone insert mold to half the capacity and blast chill to negative.
DARK CHOCOLATE MOUSSE
Ingredients
SINFONIA CIOCCOLATO FONDENTE 56%
200g
liquid cream 35% fat
50g
water
110g
liquid cream 35% fat
200g
30g
water
30g
Preparation
Melt the chocolate at 45°.
Heat cream(1) and water (1) to 25°,add to chocolate and mix with an immersion blender. Semi whip the cream(2) with the Lilly Neutro and water(2).
Add to the ganache ( at 30°) gently with a rubber spatula.
Then pour the mousse into the insert mold , over the coffee ganache until the mold is filled.
Blast chill to negative.
MASCARPONE MOUSSE
Ingredients
Preparation
Heat the cream (1), add the Lilly Neutro and mix well with a whisk.
Add the mascarpone and continue mixing until the mixture is even.
Semi whip the cream (2) and mix into the initial mixture gently with the help of a rubber spatula.
Final composition
Fill a silicone ball mold with the mascarpone mousse up to halfway, place the insert layered by the coffee jelly and the fondant mousse in the center.
Therefore, blast chill in the negative for a few minutes.
Continue to dress the mascarpone mousse until the mold is filled, leaving 5 mm for the coffee-soaked biscuit.
Break down the single-portion into negative and frost on a wire rack with Mirror Caramel.
Decorate with Dobla Moustache Assortment, 72119.
