cocco rapé |
albume |
zucchero |
farina |
FRUTTIDOR MANGO |
purea di passion fruit |
LILLY NEUTRO |
panna |
MINUETTO FONDENTE SANTO DOMINGO 75% |
acqua |
COCONUT DACQUOISE
Ingredients
grated coconut
140g
egg whites
250g
sugar
100g
flour
45g
sugar
150g
Preparation
Beat the whites and the caster sugar until stiff.
Add the ingredients in powder, previously sieved, and stir gently with a spatula.
Spread on a baking paper sheet and bake at a 190°C for 10/12 minutes.
Put in a blast chiller.
MANGO AND PASSION FRUIT COULIS
Ingredients
Preparation
Dissolve LILLY in the passion fruit purée using a whisk, then add it to FRUTTIDOR and blend.
DARK CHOCOLATE CHANTILLY MOUSSE
Ingredients
liquid cream - per la ganache
150g
MINUETTO FONDENTE SANTO DOMINGO 75%
150g
liquid cream - liquida
200g
50g
water
50g
Preparation
Bring the liquid cream to the boil and pour it onto the chocolate.
Emulsify until you have a shiny ganache.
In a separate bowl rehydrate LILLY with water, add it to the liquid cream, then emulsify with the ganache.
Refrigerate at 4°C overnight.
In a planetary mixer, whip the cream at medium speed until it becomes frothy.
Final composition
In a ring-shaped mould, lay a disc of dacquoise, pour the mango coulis, then add a second disc of dacquoise, previoulsy waterproofed with some tempered chocolate.
Put in the blast chiller until it hardens completely.
Pour the chantilly mousse in a piping bag provided with a large plain piping tube and dress the cake top with some dollops of mousse.
Decorate with TWIST GREEN DOBLA e GOLDEN TULIP DOBLA.
IRCA products in the recipe
PASTRY
