HALLOWEEN FLOWER POT

Basic level

Single-serve dessert with lemon, orange, raspberry, pumpkin and tumeric in a chocolate-made pot

uova intere

zucchero semolato

farina tipo 00

Polpa di zucca

FRUTTIDOR LAMPONE

panna 35% m.g.

succo di limone

acqua

LILLY LIMONE

burro 82% m.g.

zucchero grezzo di canna

farina di mandorle

scorza d'arancia grattugiata

curcuma in polvere

TOP CREAM

CREMIRCA LIMONE

PUMPKIN SPONGE CAKE

Ingredients

eggs

200g

caster sugar

80g

type 00 white flour

30g

Pumpkin purée

70g

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 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 2 cm high discs.

LEMON MOUSSE

Ingredients

liquid cream 35% fat

500g

lemon juice

75g

water

75g

Preparation

Add water and lemon juice to the LILLY LIMONE and whip them together with a whisk. The solid part has to be completely melted. Add the cold liquid cream and whip it in a planetary mixer until soft consistency.

ORANGE AND TUMERIC CRUMBLE

Ingredients

unsalted butter 82% fat

85g

unrefined cane sugar

85g

type 00 white flour

85g

almond flour

85g

grated orange zest

8g

curcuma powder

2g

Preparation

Mix together sugar, flour, almond flour, orange zest and curcuma 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 few hours.
Bake at 150ºC for about 17 minutes.

LEMON CREAM

Ingredients

water

125g

liquid cream 35% fat

25g

50g

Preparation

Mix the water and cream with the TOP CREAM. Let it rest for 3 minutes and then add the CREMIRCA LIMONE mixing with a whisk. Using a plastic bag, pipe a drop as decoration.

Final composition

Place a disc of pumpkin sponge cake on the bottom of the DOBLA FLOWER POT.
Using a plastic bag, fill the pot with a layer of 1 cm of FRUTTIDOR LAMPONE.
Fill the rest of the pot with a layer of 1 cm of lemon mousse.
Sprinkle the top of the dessert with the orange and tumeric crumble.
Decorate with DOBLA PUMPKIN, DOBLA BAT, DOBLA SPOOKY, DOBLA SPIDER WEB.

IRCA products in the recipe