AVOLETTA |
VIGOR BAKING |
farina "debole" |
amido di mais |
albume |
burro 82% m.g. |
panna 35% m.g. |
zucchero semolato |
tuorlo d'uovo |
LILLY NEUTRO |
JOYPASTE PISTACCHIO PURA |
sale |
SINFONIA CIOCCOLATO BIANCO |
acqua |
BURRO DI CACAO |
burro di cacao colorato |
FARINA DI NOCCIOLE |
zucchero di canna |
CACAO IN POLVERE |
purea di amarena |
gelatina animale |
succo di limone |
almond financier
Ingredients
550g
4g
all-purpose flour
50g
cornstarch
50g
egg whites
370g
unsalted butter 82% fat
120g
Preparation
- Mix all the powdered ingredients by hand with a whisk.
- Add the egg whites and then the melted butter, continue to mix.
- put into a 60cm x 40cm micro-perforated plate and bake at 180 ° C for 12 min.
pistachio cremoux
Ingredients
liquid cream 35% fat
400g
caster sugar
30g
egg yolk
67g
20g
salt
1.5g
Preparation
- Boil the cream and in another bowl mix yolk and sugar with a whisk.
- Pour it over the hot cream and bring it to boil at 82-84°C, keep in mind to regularly mix the cream to avoid any coagulation.
- Add LILLY NEUTRO and mix with a whisk, then add JOYPASTE PISTACCHIO 100% and salt, to conclude emulsify with an immersion blender.
White chocolate mousse
Ingredients
SINFONIA CIOCCOLATO BIANCO
200g
liquid cream 35% fat
40g
water
60g
liquid cream 35% fat
240g
50g
water
50g
Preparation
-Melt the chocolate at 45 °C.
-Warm up the liquid (1) to about 20°C.
-Add the chocolate and mix with a hand blender to obtain a fluid ganache.
-Semi-whip the cream (2) with LILLY NEUTRO and water (2).
-Gradually add the semi-whipped cream tp the ganache (25-30°C) using a spatula.
gray spray mass
Ingredients
Preparation
- Melt the white chocolate and cocoa butter at 45 ° C.
- Add a few drops of black cocoa butter until the desired color is reached.
cocoa crumble
Ingredients
all-purpose flour
90g
100g
unsalted butter 82% fat
100g
raw sugar
100g
10g
Preparation
- mix all the ingredients in a planetary mixer with leaf for a few minutes.
- spread the crumble on the pan with forosil and bake at 160 ° C for 10/12 min.
coulis
Ingredients
sour cherry purée
500g
5g
caster sugar
100g
lemon juice
1
Preparation
- Bring everything to a boil.
Final composition
- Pour the white chocolate mousse into the "zen" Pavoni mould (cod. PX4301) until it reaches the middle of the mould.
- Insert the frozen pistachio cream and the almond financier pad and cover with another layer of white chocolate mousse.
- Place the mould in a blast chiller until the single portion has been completely frozen.
- remove the dessert from the mould.
- Spray, with the aid of an airbrush, the grey cocoa mass on the still frozen single portion.
- Spray black cocoa butter with a toothbrush.
- Decorate the dish with the sour cherry coulis and place the cocoa crumble with the help of a coppapasta to maintain the round shape.
- Place the single portion still frozen on top of the crumble.
- Decorate with a mint leaf.
- Thaw in the refrigerator and serve.
