uova intere |
zucchero semolato |
farina di grano tenero "00" |
FRUTTIDOR FRAGOLA |
latte intero |
LILLY NEUTRO |
SINFONIA CIOCCOLATO BIANCO 33% |
panna 35% m.g. |
purea di lampone |
burro 82% m.g. |
zucchero grezzo di canna |
farina di grano tenero tipo 00 |
farina di mandorle |
lamponi disidratati |
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.
WHITE CHOCOLATE MOUSSE
Ingredients
full-fat milk (3,5% fat)
125g
25g
liquid cream 35% fat
250g
Preparation
Heat the milk at 75ºC, pour gently the melted chocolate and mix with a hand blender.
Add the semi-whipped cream and LILLY NEUTRO and mix until a soft consistency.
RASPBERRY CREAM
Ingredients
liquid cream 35% fat
250g
50g
raspberry purée
250g
liquid cream 35% fat
150g
Preparation
Heat the milk at 75ºC, add LILLY NEUTRO and mix.
Pour gently the melted chocolate and mix with a hand blender
Pour the cold liquid cream and the purèe, mix and put in the fridge until completely cooled.
RASPBERRY CRUMBLE
Ingredients
unsalted butter 82% fat
85g
unrefined cane sugar
85g
type 00 white flour
85g
almond flour
85g
dehydrated raspberries
5g
Preparation
Mix together sugar, flour, almond flour and raspberry powder in the mixing bowl.
Add the cold butter cutted in small dices and knead slowly with the paddle attachment until it forms a crumbly dough.
Spread over a tray and place in the fridge 30 minutes.
Bake at 130ºC for about 20 minutes.
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 FRAGOLA.
Fill the rest of the pot with a layer of white chocolate mousse and a layer of raspberry cream.
Sprinkle the top of the dessert with the raspberry crumble.
Decorate with DOBLA PEARL RED, SWEET HEART, CHOCOLATE ROSE MINI RED, PETIT LOVE, ROSE PETALS PINK.
