TOP FROLLA |
unsalted butter 82% fat |
eggs |
almond flour |
caster sugar |
salt |
CHOCOCREAM CRUNCHY FRUTTI ROSSI |
milk 3.5% fat |
liquid cream 35% fat |
egg yolk |
LILLY NEUTRO |
FRUTTIDOR LAMPONE |
MINUETTO LATTE SANTO DOMINGO 38% |
water |
JOYGELATO MASCARPONE |
MIRROR NEUTRAL |
ALMOND SHORTCRUST
Ingredients
Preparation
Mix all the ingredients in the planetary mixer with the flat beater, let rest in the refrigerator.
Roll to 3,5mm and make the bottoms in the proper micro-perforated molds "Silikomart Tarte Ring Round".
Let it cool before baking.
Bake for about 18 minutes at 165°C with open valve and minimum ventilation.
CUSTARD WITH RED FRUITS INCLUSIONS
Ingredients
Preparation
Melt the CHOCOCREAM at about 35-40°C.
RASPBERRY CREMOUX
Ingredients
milk 3.5% fat
50g
liquid cream 35% fat
50g
egg yolk
20g
caster sugar
5g
12.5g
150g
MINUETTO LATTE SANTO DOMINGO 38%
75g
Preparation
Bring milk and cream to a boil, then add them to the previously mixed yolk and sugar.
Bring the compound to 84°C.
Combine the hot mixture with MINUETTO LATTE SANTO DOMINGO 38%, LILLY NEUTRO and FRUTTIDOR LAMPONE.
Mix and let it cool.
MASCARPONE CHEESE MOUSSE
Ingredients
Preparation
Mix all the ingredients in a planetary mixer until a smooth semi-mounted compound is obtained. Pour it in the "Silikomart Kit Tarte Ring Palet" mold.
Blast chill at -40°C until cool.
GLAZING AND DECORATION
Ingredients
Preparation
Heat MIRROR NEUTRAL at 50°C.
Final composition
With the help of a little spatula and a kitchen brush, make a layer of about half a centimeter on the bottom and on the internal walls of the baked shortcrust base.
Continue filling the tarlet with a layer of raspberry cremoux.
Lastly place on the top of it the mascarpone cheese mousse disc and glaze with the MIRROR NEUTRAL previously heated at 50°C.
Decorate with crispy raspberry, DOBLA RASPBERRY 77460, edible gold leaf and dried rose petals.
