IRCA GENOISE GLUTEN FREE |
uova intere |
LEVOSUCROL |
Composta di mango / passion fruit Ravifruit |
LILLY NEUTRO |
acqua |
olio extra vergine di oliva |
Lime grattugiato |
RENO X BIANCO 28% |
panna |
JOYGELATO COCCO |
TOP FROLLA GLUTEN FREE |
burro 82% m.g. |
Pasta Frutta Oro limone - Cesarin |
gelatina 200 bloom in polvere o fogli |
zucchero |
GLUCOSIO |
latte scremato condensato |
GLUTEN FREE BISQUIT
Ingredients
Preparation
mix all the ingredients together at room temperature, spread 700g of dough for a 60x40cm pan on a baking tray and cook at 200 degrees for 4 minutes with 50% steam
cut discs of the correct size
MANGO,LIME, OLIVE OIL JELLY
Ingredients
Mango compote / passion fruit Ravifruit
250g
40g
water
40g
extra virgin olive oil
30g
grated lime zest
Preparation
heat the compote slightly, add the other ingredients, mixing well, place in the insert molds with a bisque disc, reduce the temperature
COCCO MOUSSE
Ingredients
RENO X BIANCO
200g
liquid cream
40g
water
80g
25g
liquid cream
240g
water
50
50g
Preparation
Melt the chocolate at 45°C, add it to the water (1), liquid cream (1) and Joygelato coconut, mixing until you obtain a soft and homogeneous ganache.
Separately, whip cream (2), water (2) and LILLY NEUTRO in a planetary mixer until you obtain a soft consistency.
Add the whipped cream to the ganache twice, mixing gently.
Dress the mousse in the silicone molds and insert the gelled product, more mousse and
Place everything in the blast chiller until completely frozen.
GLUTEN FREE SHORTCRUST
Ingredients
unsalted butter 82% fat
300g
eggs
150g
Pasta Frutta Oro lemon - Cesarin
50g
Preparation
mix all the ingredients
roll out to a height of approximately 2mm, cool, cut into small discs and cook at 170 degrees for 15 minutes
PINK GLAZE
Ingredients
water
132g
gelatin powder or sheets 200 bloom
22g
sugar
300g
300g
water
150g
skim condensed milk
200g
RENO X BIANCO
250g
Preparation
Bring water, sugar and glucose to 103 degrees.
Add the rehydrated gelatin with the corresponding water, the condensed milk and the chocolate with the water-soluble pink powder coloring
Chill overnight
Final composition
Glaze the frozen single portion with the 35 degree icing, place it on the shortcrust pastry disk and decorate with Spot pastel and Spears by Dobla
