MINI SPHERE WITH RED FRUITS

Mix the water with the LILLY NEUTRO.

Add the FRUTTIDOR LAMPONE and emulsify with a blender.

Dress the mixture in a silicon half-sphere mold (PAVONI FR 003), filling them for 1/3 of their volume.

Transfer it to the freezer to set (1-2 h).

Remove the raspberry filling from the mold and keep them frozen until required.

Keep the remaining mixture in the fridge, it will be used as a post-cooking filling for the fiancier.

Prepare a classic a creme anglaise, so, brings the milk to boil in a microwave or in a pot.

In a separate bowl, stir yolks and sugar.

Once the milk begin to boil, add yolks and sugar mixture to it.

Continue to cook, stirring from time to time, until it reaches the temperature of 82°C.

Dissolve LILLY NEUTRO into it, pour onto chocolate and emulsify with an immersion blender.

When the mixture reaches the temperature of 30°C, add the semi-whipped cream.

Pour a layer of bavarian cream into a half-sphera mold.

Insert the frozen raspberry filling and finish with another layer of bavarian cream.

Keep it in the freeezer until to set. 

Mix the powders carefully with a whisk.

Add the egg white at room temperature and then the melted butter.

Dress the financier in the silicone half-sphere mold (same size used for the Bavarian and the raspberry insert), about 15 grams of product for each single half sphere.

Place a microperforated mat, a microperforated pan and a weight on the silicone mold.

Bake in a convection oven at a temperature of 160 °C for 12-13 minutes, opening the valve for the last few minutes.

As soon as they are taken out of the oven, fill the fianciers with a small spike of raspberry filling.

Let the half spheres of financier in the freezer until frozen.

Warm up the CHOCOCREAM CRUNCHY FRUTTI ROSSI at a temperature of 30-35°C.

With the help of a stick, glaze the base of the financiers.

Sprinkle a light layer of white velvet effect cocoa butter on the bavarian half ball.