IRCA BROWNIES CHOC |
1500g |
unsalted butter 82% fat |
375g |
water |
415g |
FRUTTIDOR LAMPONE |
300g |
Tutta Frutta Frutti di Bosco Cesarin |
qb |
Red fruit compote Ravifruit |
250g |
LILLY NEUTRO |
90g |
full-fat milk (3,5% fat) |
175g |
liquid cream |
450g |
GLUCOSIO |
10g |
SINFONIA CIOCCOLATO BIANCO |
165g |
|
|
150g |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
8g |
BLITZ |
500g |
red colour |
0,2 g |
raspberry brownie
Ingredients
1500g
unsalted butter 82% fat
375g
water
375g
300g
Tutta Frutta Frutti di Bosco Cesarin
qb
Preparation
mix all the ingredients together with a paddle attachment in a planetary mixer
deposit the whole cesarin fruit
spread on a 60x40cm baking tray and bake at 180 degrees for approximately 20/30 minutes
raspberry compote
Ingredients
Preparation
mix the ingredients together while hot
deposit in the tube insert moulds, without reaching the edge
cool, insert a strip of brownie and blast chill once and for all
yogurt namelaka
Ingredients
full-fat milk (3,5% fat)
175g
liquid cream
75g
10g
50g
SINFONIA CIOCCOLATO BIANCO
165g
150g
liquid cream
375g
Preparation
heat milk, cream 1, glucose and neutral lilly
mix with the chocolate chips, add the yogurt and cream 2
crystallize in the refrigerator for a few hours
semi-whip and pour into the Twist Eclair black seal mold by Martellato, insert the frozen insert and close with more namelaka.
break down
red glaze
Ingredients
500g
red colour
0,2 g
Preparation
heat to 50 degrees and mix the dye with a mixer
alternatively also MIRROR NEUTRAL + 5% water
Final composition
spray with a gun with 2.5mm nozzle, at a temperature of 55 degrees on product at -20 degrees
cool again
Davide Lista
Pastry Chef
Davide graduated in 2014 at the hotel school as a pastry chef, immediately enters the world of work as an apprentice in an artisan pastry, then growing in more and more structured realities and with different outlets, bu
