IRCA GENOISE |
400g |
eggs |
400g |
FRUTTIDOR LAMPONE |
qb |
fresh full-fat milk (3,5% fat) |
50g |
liquid cream 35% fat |
400g |
LILLY NEUTRO |
35g |
SINFONIA CIOCCOLATO BIANCO |
300g |
BURRO DI CACAO |
20g |
raspberry purée |
480g |
BISCUIT
Ingredients
400g
eggs
400g
Preparation
Whip all the ingredients in a planetary mixer with the whisk for 15 minutes.
Spread it over a 40x60 cm baking tray and bake it for 10 minutes at 2000°C.
RASPBERRY CREAM
Ingredients
fresh full-fat milk (3,5% fat)
50g
liquid cream 35% fat
250g
35g
SINFONIA CIOCCOLATO BIANCO
300g
20g
liquid cream 35% fat
150g
raspberry purée
480g
Preparation
Heat milk and cream (1) at 85°C then add LILLY NEUTRO.
Gently add the white chocolate and cocoa butter previously melted.
Mix with a hand blender.
Add cold cream (2) and put in the fridge to crystallize.
Once cool, add raspberry purèe and mix with a hand blender.
Final composition
Cut a disc of biscuit, place it on the bottom of the DOBLA MINI CYLINDER and spread a layer of raspberry filling over its surface
Fill the single-serve with raspberry cream.
Decorate with DOBLA RASPBERRY.
Oriol Portabella
Pasticciere
Expert pastry chef , Oriol completed a succession of specialist courses in Barcelona before starting his career in the early 2000s and working with many patisseries.
