TOP FROLLA |
burro 82% m.g. |
uova intere |
AVOLETTA |
curcuma in polvere |
VIGOR BAKING |
farina |
amido di riso |
albumi |
Tutta Frutta Zenzero - Cesarin |
FRUTTIDOR MANGO |
LILLY NEUTRO |
acqua |
Lime grattugiato |
RENO X CIOCCOLATO BIANCO 28% |
panna |
Bevanda vegetale (soia o altro) |
COLORGLAZE YELLOW |
Composta di mango / passion fruit Ravifruit |
CURCUMA SHORTCRUST
Ingredients
Preparation
knead in a planetary mixer with a shortcrust pastry sheet, turmeric, avoletta and butter, finally add the eggs roll out to about 3 mm in a pastry machine, rest in the refrigerator cut with a 16 cm diameter disc cook between two micro-perforated mats at 170 degrees for about 15 minutes, cool
GINGER FINANCIER
Ingredients
825g
6g
flour
75g
rice starch
75g
egg whites
555g
unsalted butter 82% fat
180g
Tutta Frutta Ginger - Cesarin
Preparation
mix the powders add the egg whites first and then the melted butter, add the semi-candied ginger cook in a 60cmx40cm pan for 10 minutes at 180 degrees cool, sprinkle with Pralin Delicrisp Blanc and then cut a 14cm diameter disc
MANGO AND LIME JELLY
Ingredients
Preparation
Mix everything while hot and pour into the 14 cm diameter insert molds, about 150 grams place the financier and knock everything down together
RICE AND WHITE CHOCOLATE MOUSSE
Ingredients
liquid cream
40g
Plant based milk
60g
liquid cream
240g
50g
Plant based milk
50g
Preparation
make a ganache with hot cream and rice drink mixed with chocolate semi-whip the cream with neutral lilly and rice drink, then combine the two compounds when the ganache drops below 30 degrees pour into the PAVONI mold, and close with the frozen insert
COLOR GLAZE YELLOW
Ingredients
Mango compote / passion fruit Ravifruit
Preparation
unmold the cake, mix the icing cold simply with the marisa without heating it ice it from frozen at -20 degrees and place it on the cooked pastry decorate the central part with RAVIFRUIT COMPOTE MANGO AND PASSION FRUIT
Final composition
After using the COLORGLAZE, decorate with Dobla decorations, fresh exotic fruit
