IRCA GENOISE GLUTEN FREE |
uova intere |
miele |
FRUTTIDOR LAMPONE |
acqua |
LILLY NEUTRO |
panna 35% m.g. |
LILLY CIOCCOLATO BIANCO |
MIRROR LAMPONE |
colorante |
GLUTEN FREE ROLLÈ
Ingredients
Preparation
Whip all the ingredients in a planetary mixer with a whisk attachment for 8-10 minutes at high speed.
Evenly spread the mixture into 8-mm layers onto parchment paper sheets, then bake for 8 minutes at 210-220°C (closed valve).
RASPBERRY FLAVOURED JELLY
Ingredients
Preparation
Dissolve LILLY NEUTRO in the water.
Combine to FRUTTIDOR and pour into the silicone mould for inserts.
Freeze until fully hardened.
WHITE CHOCOLATE MOUSSE
Ingredients
Preparation
Whip all the ingredients in a planetary mixer at medium speed, until well-combined and airy.
COATING AND DECORATION
Ingredients
food colourant
Preparation
Gently stir the two ingredients together to create a marbled glaze with purple shades.
Final composition
Half-fill the silicone mould with the white chocolate mousse.
Place the raspberry jelly insert, spread a veil of mousse and cover with the rollè.
Freeze.
Use the remaining mousse to fill the mould for the topping and freeze it.
Remove the cake from mould and frost it with the purple marbled MIRROR.
Cover the topping of mousse with the yellow cocoa butter velvet spray and place it on the top of the cake.
