Forest basket
Intermediate level
A creation by pastry chef Davide Lista, where Fruttidor Frutti Rossi brings a vibrant and juicy heart to this elegant dessert. The richness of chocolate meets the freshness of mixed berries, creating a layered balance of textures and flavors, both intense and refined.
Mogador premium |
200g |
Sugar |
90g |
Eggs |
230g |
Flour tipe 00 |
5g |
Vigor Baking |
5g |
Seed oil |
60g |
Milk |
50g |
Joypaste Vaniglia Madagascar/Bourbon |
5g |
Whole milk |
200g |
Glucose |
10g |
Lilly neutro |
125g |
Joygelato mascarpone |
16g |
Sinfonia white chocolate 33% |
340g |
Cream 35% m.f. |
500g |
Kirsch |
40g |
Fruttidor Frutti Rossi |
250g |
Water |
190g |
Reno X Dark 54,5% |
300g |
Cocoa butter |
100g |
Pain de Genes
Ingredients
200g
Sugar
90g
Eggs
230g
Flour tipe 00
5g
5g
Seed oil
60g
Milk
50g
Preparation
- Mix the Mogador Premium with the sugar and eggs in a mixer.
- Sift the dry ingredients.
- Add all the remaining ingredients and continue mixing.
- Bake in a 30×40 cm tray at 180°C for about 10 minutes, then cut a disc with the same diameter as the silicone mold.
Mascarpone and Kirsch poured namelaka
Ingredients
Whole milk
200g
10g
45g
Sinfonia white chocolate 33%
340g
Cream 35% m.f.
250g
Kirsch
40g
Preparation
- Bring the first 4 ingredients to a gentle boil, then blend with the white chocolate and finally with the cold cream. Add the liqueur.
- Pour into the insert mold and blast chill.
Red fruit jelly
Ingredients
Preparation
- Heat the Fruttidor Frutti Rossi, add the Lilly Neutro, and pour into the insert molds over the frozen namelaka, then blast chill.
Dark chocolate mousse
Ingredients
200g
Cream 35% m.f. - 1-hot
50g
Water - 1-hot
110g
Cream 35% m.f. - 2-cold
200g
30g
Water - 2-cold
30g
Preparation
- Melt the chocolate at 45°C.
- Warm the liquids (1) to about 20°C.
- Add the chocolate and mix well using a whisk or an immersion blender to create a smooth, fluid ganache.
- Separately, semi-whip the cream (2) with LILLY NEUTRO and water (2).
- Add the cream to the ganache (which should be at 25–30°C) in two additions, mixing gently with a whisk or rubber spatula depending on the desired consistency.
Dark chocolate spray mixture
Ingredients
100g
100g
Preparation
- Mix the melted ingredients and spray at 30°C.
Final composition
- Fill the mold halfway with the dark chocolate mousse, then insert the layer made of red fruit gelée and mascarpone namelaka.
- Add the remaining mousse, seal with the pain de Gênes, and blast chill.
- Spray with the chocolate spray mixture and decorate with fresh berries.
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
Crafted using IRCA Group professional solutions
PASTRY
IRCA
FRUTTIDOR FRUTTI DI BOSCO
PASTRY
IRCA
LILLY NEUTRO
GELATO
JOYGELATO
JOYPASTE VANIGLIA MADAGASCAR/BOURBON
CHOCOLATE
IRCA
BURRO DI CACAO
PASTRY
IRCA
VIGOR BAKING
GELATO
JOYGELATO
JOYGELATO MASCARPONE
PASTRY
IRCA
GLUCOSIO
CHOCOLATE
IRCA
RENO X CIOCCOLATO FONDENTE 54,5%
PASTRY
