TOP FROLLA GLUTEN FREE |
1000g |
unsalted butter |
300g |
eggs |
150g |
poppy seeds |
100g |
PASTA AROMATIZZANTE LIMONE |
30g |
FRUTTIDOR ANANAS |
qb |
|
|
756g |
water |
90g |
lactose-free milk |
230g |
sugar |
160g |
JOYPASTE MANDORLA TOSTATA |
40-50g |
MIRROR NEUTRAL |
200g |
GLUTEN FREE AND LACTOSE FREE SHORT PASTRY - LEMON AND POPPY
Ingredients
1000g
unsalted butter
300g
eggs
150g
poppy seeds
100g
PASTA AROMATIZZANTE LIMONE
30g
Preparation
Mix all the ingredients in a planetary mixer with the leaf.
Roll out the pastry between 2 sheets of baking paper, roll it to the desired thickness and place in the refrigerator to rest for at least 2 hours.
cut out some shortcrust pastry disks of the diameter according
to the chosen tartlet, bake the empty bottoms in Formasil molds at 170 degrees for 10/15 minutes.
ANANAS FILLING
Ingredients
Preparation
Once cooled, fill the tartlets with FRUTTIDOR ANANAS lightly blended previously
ALMOND MOUSSE - LACTOSE FREE
Ingredients
Preparation
Rehydrate the gelatin with water.
Bring the milk to a gentle boil along with the sugar and almond paste
insert the rehydrated gelatin and blend with an immersion blender, once the mixture reaches 28-30 degrees, gently add the semi-whipped cream.
Pour into half-sphere molds that match the tartlet.
Bring the milk to a gentle boil along with the sugar and almond paste
insert the rehydrated gelatin and blend with an immersion blender, once the mixture reaches 28-30 degrees, gently add the semi-whipped cream.
Pour into half-sphere molds that match the tartlet.
SPRAY JELLY
Ingredients
200g
water
10g
Preparation
Mix MIRROR NEUTRAL with water and bring to a slight boil
Pour into the gun and spray on the frozen hemispheres
Final composition
Place the frozen and jellied mousse hemispheres directly
on top of the tartlets filled with FRUTTIDOR PINEAPPLE.
Decorate the plate with FRUTTIDOR PINEAPPLE, chopped almonds and crumbled shortcrust pastry
on top of the tartlets filled with FRUTTIDOR PINEAPPLE.
Decorate the plate with FRUTTIDOR PINEAPPLE, chopped almonds and crumbled shortcrust pastry
Davide Lista
Pastry Chef
Davide graduated in 2014 at the hotel school as a pastry chef, immediately enters the world of work as an apprentice in an artisan pastry, then growing in more and more structured realities and with different outlets, bu
