mango purée |
500 g |
passion fruit purée |
190g |
IRCA GENOISE GLUTEN FREE |
500g |
|
|
50g |
unsalted butter 82% fat |
60g |
ZUCCHERO INVERTITO |
60g |
grated lemon zest |
5g |
milk 3.5% fat |
460 g |
Philadelphia cheese |
240g |
liquid cream 35% fat |
200g |
glucose syrup |
20g |
LILLY NEUTRO |
280g |
SINFONIA CIOCCOLATO BIANCO |
670g |
FRUTTIDOR TROPICAL |
1.000 g |
water |
200g |
BLITZ ICE |
qb |
GOCCE DI MERINGA |
qb |
- Biscuit roll with fruit:
Ingredients
mango purée
500 g
passion fruit purée
190g
40g
unsalted butter 82% fat
60g
grated lemon zest
5g
Preparation
Whip the fruit pulp with the IRCA GENOISE GLUTEN FREE, mixed with the egg whites and invert sugar, for 15 minutes in a planetary mixer with the whisk attachment, adding the lemon peel towards the end. Add part of the whipped mixture to the creamy butter and then add this back to the rest of the whipped mixture. Spread 650-700 g of the mixture per baking tray (2 trays) and cook at 220°C for 6-8 minutes.
- Biscuit roll with fruit:
Ingredients
milk 3.5% fat
460 g
Philadelphia cheese
240g
liquid cream 35% fat
200g
glucose syrup
20g
80g
SINFONIA CIOCCOLATO BIANCO
670g
10g
Preparation
Whip the fruit pulp with the IRCA GENOISE GLUTEN FREE, mixed with the egg whites and invert sugar, for 15 minutes in a planetary mixer with the whisk attachment, adding the lemon peel towards the end. Add part of the whipped mixture to the creamy butter and then add this back to the rest of the whipped mixture. Spread 650-700 g of the mixture per baking tray (2 trays) and cook at 220°C for 6-8 minutes.
- Biscuit roll with fruit:
Ingredients
Preparation
Whip the fruit pulp with the IRCA GENOISE GLUTEN FREE, mixed with the egg whites and invert sugar, for 15 minutes in a planetary mixer with the whisk attachment, adding the lemon peel towards the end. Add part of the whipped mixture to the creamy butter and then add this back to the rest of the whipped mixture. Spread 650-700 g of the mixture per baking tray (2 trays) and cook at 220°C for 6-8 minutes.
