IRCA GENOISE |
uova intere |
miele |
FRUTTIDOR MANGO |
Lilly neutro |
acqua |
SINFONIA CIOCCOLATO BIANCO |
tuorli |
zucchero semolato |
latte intero |
panna 35% m.g. |
Zeste di lime |
LILLY FRAGOLA |
MIRROR NEUTRAL |
Colore liposolubile giallo uovo |
BISCUIT
Ingredients
Preparation
Whisk together all ingredients in planetary mixer for 10 minutes at medium speed.
Spread on baking sheet (60x40) and bake at 200-210° for 6-8 minutes in static oven.
MANGO COMPOTE
Ingredients
FRUTTIDOR MANGO
200g
50g
water
50g
Preparation
Rehydrate the Lilly Neutro with warm water by mixing with whisk.
Combine with Fruttidor and mix well.
Pour into insert mold and blast chill to negative.
WHITE CHOCOLATE AND LEMON BAVARIAN
Ingredients
SINFONIA CIOCCOLATO BIANCO
225g
egg yolks
20g
caster sugar
12g
full-fat milk (3,5% fat)
65g
liquid cream 35% fat
75g
liquid cream 35% fat
225g
35g
lime zest
2
Preparation
Mix the yolks with the sugar, add the milk and the 75gr of cream and bring it to 84° while stirring with a whisk.
Add the white chocolate and lime and mix well.
Whip the 225gr of cream with the Lilly Neutro.
Incorporate the whipped cream into the chocolate custard in several batches.
STRAWBERRY MOUSSE
Ingredients
Preparation
Whisk all ingredients in planetary mixer until a creamy consistency.
Pour over mango compote and freeze.
Final composition
Cup the biscuit using a 14-diameter steel ring, then spread Pralin Delicrisp Blanc with the help of an elbow spatula and chill .
Meanwhile, prepare the insert by layering the mango compote and strawberry mousse, freeze well.
Then pour the white chocolate Bavarian cream into a steel ring "honeycombed" with foil about half the height.
Place the insert in the center, continue pouring more Bavarian cream until almost to the brim of the ring and finally close with the biscuit leaving the crisp on the surface.
