MINI TROPICAL SPHERE

Mix the water with the LILLY NEUTRO.

Add the FRUTTIDOR ANANAS 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.

Melt the chocolate at 45 ° C.

add the water (1), the liquid cream (1) and the coconut Joygelato, mix until a soft and homogeneous ganache is obtained.

Separately whip th cream(2) with water(2) and LILLY NEUTRO in a planetary mixer.

Incorporate the whipped cream into the ganache in two times, mixing gently.

Dress the mousse in the silicone mold and insert the pineapple filling.

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

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 pineapple 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 pineapple filling.

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

Warm up the CHOCOCREAM TROPICAL 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.