Riso soffiato |
SINFONIA CIOCCOLATO BIANCO 33% |
panna 35% m.g. |
acqua fredda |
LILLY NEUTRO |
Basilico |
latte fresco alta qualità |
JOYPASTE ALBICOCCA |
FRUTTIDOR TROPICAL |
Acqua calda |
Base croccante
Ingredients
100g
SINFONIA CIOCCOLATO BIANCO 33% - sciolto
50g
Preparation
Mix the rice and chocolate together and spread them in a steel ring to create the base of the cake.
Basil mousse
Ingredients
Preparation
Make a cold infusion overnight with the previously washed basil leaves.
In the morning remove the leaves from the cream, add the cold water - the LILLY NEUTRO and semi-whisk.
Pour about 2 cm of basil mousse over the crunchy base. Freeze.
Fruit Chantilly with Apricot
Ingredients
fresh milk - high quality - caldo
200g
50g
liquid cream 35% fat
300g
Preparation
Heat the milk and add the Lilly Neutro then the white chocolate and make a ganache. Finally, insert the apricot Joypaste and the cream at a temperature of about 5 ° C. Mix very well with a blender.
Cover with contact film and leave to crystallize overnight in the refrigerator.
Whip with a whisk in a planetary mixer.
Tropical jelly
Ingredients
Preparation
Heat the water in the microwave, dissolve the LILLY NEUTRO and finally add the fruttidor smoothie. Strain silicone semispheres into molds and freeze.
Final composition
Sprinkle the basil mousse with white cocoa butter, place the tropical jelly covered with BLITZ ICE in the center of the cake, dress the fruity apricot chantilly on the entire edge of the cake with a smooth nozzle. Put in the freezer for a few minutes.
With the help of a small scoop heated with a blowpipe, create a hole in the upper part of the fruity chantilly tuft. Dress a bit of MIRROR TROPICAL inside the hole.
