IRCA GENOISE |
uova |
LEVOSUCROL |
FRUTTIDOR PERA |
LILLY NEUTRO |
acqua |
SINFONIA CIOCCOLATO BIANCO |
panna 35% m.g. |
PASTA AROMATIZZANTE LAMPONE |
JOYCOUVERTURE WHITE |
BURRO DI CACAO |
granella di mandorle grezze |
MIRROR LIMONE |
Roll
Ingredients
Preparation
Whip all the ingredients in a planetary mixer for 10-12 minutes at medium speed.
Pour the mixture on silicone pastry mats or baking sheets and bake at 210 ° C for 6 -7 minutes with the closed steam valve.
Once the cake is done, put it in the blast chiller to keep the roll softer.
Pear jelly
Ingredients
Preparation
Warm up the water in the microwave oven , melt the LILLY NEUTRAL using a whip and add to the smoothe pear fruttidor .
Pour in cylinder-shaped moulds and put it in the blast chiller.
WHITE CHOCOLATE MOUSSE
Ingredients
SINFONIA CIOCCOLATO BIANCO
550g
liquid cream 35% fat - tiepida
300g
liquid cream 35% fat
700g
70g
water
70g
Preparation
Melt the white chocolate in the microwave oven at 45 ° C , add 300 g of warm cream and create a ganache.
Semi-whip the 700 g cream with Lilly Neutral and water .
When the ganache is at about 38 ° C , add the cream and mix carefully.
LEMON MOUSSE
Ingredients
Preparation
Put the first three ingredients in the planetary mixer and semi-whip.
Then add the Pastry Lemon and mix gently.
Pour in silicone cake mould for single doses.
WHITE PENGUIN GLAZE
Ingredients
Preparation
Melt the first two ingredients in the microwave oven , then add the almond grain.
Glaze
Ingredients
Preparation
Glaze the lemon mousse with MIRROR LIMONE heated to 45-50°degrees.
Final composition
Put part of thewhite chocolate mousse in the silicone cake mould , and then put the pear jelly cylinder .
End with the roll and freeze.
Remove from the cake mould and dip in the white penguin glaze with the help of some toothpicks.
Glaze the lemon mousse with MIRROR LEMON warmed at 40-45 °C.
Put the lemon mousse on the cake and garnish.
