uova intere |
zucchero semolato |
farina di grano tenero "00" |
FRUTTIDOR MANGO |
polpa di passion fruit |
LILLY NEUTRO |
panna 35% m.g. |
semi di lino |
semi di girasole |
semi di zucca |
semi di sesamo |
bacche di Goji |
GENOISE
Ingredients
eggs
200g
caster sugar
80g
type 00 white flour
20g
Preparation
Mix all the ingredients with hand blender.
Pour into a whipping siphon and charge it with two cartridges.
Let it rest for 2 hours in the fridge and then prepare some plastic cups with a perforated bottom and fill each of them with 30g of sponge mixture.
Bake in the microwave on high for 40 seconds and then let it cool completely.
Cut the sponge cake in 1 cm high discs.
PASSION FRUIT MOUSSE
Ingredients
Preparation
Mix half of the passion fruit purée with LILLY NEUTRO and heat at 50°C.
Add the remaining passion fruit purée. When the mixture reaches 30°C, add the semi-whipped cream
CRUNCHY SEEDS LAYER
Ingredients
flax seeds
sunflower seeds
pumpkin seeds
sesame seed
goji berries
Preparation
Toast the seeds and let them cool.
Final composition
Place a disc of genoise on the bottom of the DOBLA FLOWER POT.
Using a plastic bag, fill the pot with a layer of FRUTTIDOR MANGO.
Fill the rest of the pot with a layer of passion fruit mousse.
Decorate the top of the dessert with a crunchy seeds layer, a cube of fresh mango, fresh flowers and DOBLA decorations: BUNNY, COLORED EGG MINI, CARROT, GREEN EGG 3D.
IRCA products in the recipe
PASTRY
