FRUTTIDOR PESCA |
200g |
|
|
760g |
water |
100g |
lactose-free milk |
230g |
sugar |
160g |
JOYPASTE PISTACCHIO PURA |
120-140g |
white bread flour |
200g |
almond flour |
200g |
unsalted butter |
200g |
raw sugar |
200g |
BURRO DI CACAO |
qb |
PEACH JELLY - LACTOSE FREE
Ingredients
Preparation
Rehydrate the gelatin with water
Heat FRUTTIDOR PESCA and add the gelatin, stirring until it has completely dissolved.
Heat FRUTTIDOR PESCA and add the gelatin, stirring until it has completely dissolved.
Pour into insert molds and reduce temperature.
PISTACHIO MOUSSE - LACTOSE FREE
Ingredients
Preparation
Rehydrate the gelatin with water. Bring the milk to a gentle boil along with the sugar and pistachio 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 half into the single-portion molds, insert the frozen insert, cover and close with more mousse.
CRUMBLE FUND - LACTOSE FREE
Ingredients
white bread flour
200g
almond flour
200g
unsalted butter
200g
raw sugar
200g
Preparation
knead coarsely flour with butter in a planetary mixer with leaf, add sugar.
Allow the mixture to cool in the fridge for at least an hour.
Place the crumbled dough inside some tartlet molds slightly larger than the mono, cook at 170 degrees for about 15 minutes.
Allow the mixture to cool in the fridge for at least an hour.
Place the crumbled dough inside some tartlet molds slightly larger than the mono, cook at 170 degrees for about 15 minutes.
SPRAY MASS
Ingredients
Preparation
Melt the colored cocoa butter at 31 degrees
Final composition
Sprinkle the frozen single portion with cocoa butter, place it on top of the crumble and decorate with pistachios and FRUTTIDOR PESCA.
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
