TOP FROLLA |
burro 82% m.g. |
uova intere |
AVOLETTA |
Tutta frutta mirtillo - Cesarin |
Colorante alimentare in polvere |
VIGOR BAKING |
farina |
amido di mais |
albumi |
FRUTTIDOR MIRTILLO |
LILLY NEUTRO |
acqua |
Vino bianco frizzante |
zucchero |
albume d'uovo |
amido di riso |
SINFONIA CIOCCOLATO BIANCO 33% |
gelatina 200 bloom in polvere o fogli |
panna |
Purea di mirtillo - Ravifruit |
fiori di lavanda essiccata |
COLORGLAZE VIOLET |
BLUE BERRY SHORTCRUST
Ingredients
1400g
unsalted butter 82% fat
375g
eggs
225g
300g
Tutta frutta Blueberry - Cesarin
20g
5 CIRCAg
Preparation
knead in a planetary mixer with a shortcrust pastry sheet, avoletta and butter, finally add the eggs, granules and food colouring roll out to about 3 mm in a pastry machine, rest in the fridge cut with a 16 cm diameter disc cook between two micro-perforated mats at 170 degrees for about 15 minutes, cool
BLUEBERRY FINANCIER
Ingredients
825g
6g
flour
75g
cornstarch
75g
egg whites
555g
unsalted butter 82% fat
180g
Tutta frutta Blueberry - Cesarin
Preparation
mix the powders add the egg whites first and then the melted butter, add the semi-candied blueberry, cook in a 60cmx40cm pan for 10 minutes at 180 degrees cool, sprinkle with Pralin Delicrisp Blanc and then cut a 14cm diameter disc
BLUEBERRY JELLY
Ingredients
Preparation
Mix everything while hot and pour into the 14 cm diameter insert molds, about 130 grams place the financier and knock everything down together
WINE MOUSSE
Ingredients
Sparkling white wine
215g
sugar
220g
egg whites
130g
rice starch
55g
Sparkling white wine
180g
gelatin powder or sheets 200 bloom
25g
water
125g
liquid cream
960g
Preparation
in a double-bottomed saucepan bring the sparkling wine (180g) to the boil; separately, mix the egg whites with the sugar and rice starch then pour everything onto the boiling Ferrari. Cook until 82°C stirring continuously with a whisk. Remove from the heat and pour the cream over the chopped white chocolate and the previously rehydrated gelatine. Leave to cool in the blast chiller and when the cream reaches 35°C add the second part of the sparkling wine (150g). Lighten everything with the semi-whipped cream, mixing delicately with a whisk. pour into the 14cm diameter insert mould, approximately 130 grams, and blast chill
BLUEBERRY AND LAVENDER MOUSSE
Ingredients
liquid cream
500g
water
50g
100g
Cranberry puree - Ravifruit
200g
dried lavender flowers
3g
Preparation
Whip the cream after having left it to infuse with the lavender for a few hours, with water and neutral lilly, then pour in the puree and mix delicately, pour into the mold, insert the first insert with the wine, mousse again, and the second insert with blueberry and financier. Chill at room temperature
VIOLET COLORGLAZE
Ingredients
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
Final composition
After using the Colorglaze, decorate with Dobla decorations, macarons and flowers
