GRANCOCCO |
zucchero semolato |
uova intere |
latte fresco intero |
FRUTTIDOR LAMPONE |
LILLY NEUTRO |
acqua |
panna 35% m.g. |
GLUCOSIO |
SINFONIA CIOCCOLATO BIANCO 33% |
BURRO DI CACAO |
crema base |
purea di lamponi |
FRUTTIDOR MANGO |
MIRROR NEUTRAL |
COCONUT BISCUIT
Ingredients
Preparation
Mix all the ingredients and let the mixture rest for a night.
Spread it over a 40x60 cm baking tray and bake it for 10-12 minutes at 170°C.
RASPBERRY JELLY
Ingredients
Preparation
Use a whisk to mix LILLY NEUTRO and water, then add FRUTTIDOR LAMPONE.
BASE CREAM
Ingredients
fresh full-fat milk (3,5% fat)
25g
liquid cream 35% fat
125g
5g
18g
10g
liquid cream 35% fat
75g
Preparation
Bring to a boil cream (1), milk and GLUCOSIO. Add LILLY NEUTRO and mix.
Add SINFONIA NOCCIOLATO BIANCO, BURRO DI CACAO and mix.
Add slowly the cold cream (2) and mix.
Let the mixture rest for a few hours.
RASPBERRY CREAM
Ingredients
base cream
400g
raspberries purée
240g
Preparation
Mix the raspberry puree with the base cream previously prepared.
Emulsify the mixture using a hand blender.
MANGO FILLING
Ingredients
FRUTTIDOR MANGO
300g
30g
Preparation
Mix FRUTTIDOR MANGO and MIRROR NEUTRAL.
Final composition
Fill the Mini cylinder white/dark speckled DOBLA cod. 18108 with equal layers of coconut biscuit, raspberry jelly, raspberry cream and lastly mango filling.
Decorate with CURVY SPOT GREEN DOBLA cod. 77364.
