SFRULLA CHOC |
uova intere |
acqua |
burro 82% m.g. |
FRUTTIDOR CILIEGIA ROSSA |
Acqua calda |
Lilly neutro |
RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 58% |
panna 35% m.g. |
LILLY NEUTRO |
acqua fredda |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
Cacao sponge
Ingredients
Preparation
Whip SFRULLA CHOC, eggs and water in a planetary mixer for 6-8 minutes. Add the butter and gently incorporate it. Deposit the pasta in greased and floured molds. Cook at 180-200 ° C for 25-30 minutes.
Red cherry jelly
Ingredients
Preparation
Heat the water in the microwave, dissolve the LILLY NEUTRO with a whisk and finish with the FRUTTIDOR CILIEGIA ROSSA smoothie.
Chocolate mousse 58%
Ingredients
RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 58% - sciolto 45°C
550g
liquid cream 35% fat - tiepida
300g
liquid cream 35% fat
700g
60g
cold water
60g
Preparation
Melt the chocolate in a microwave at 45 degrees, add the first part of warmed cream and create a ganache.
Semi-whip the cream with the neutral lilly and water. When the ganache is about 40 degrees add the «stabilized» cream and mix without removing the mixture.
Vanilla cream
Ingredients
liquid cream 35% fat - fredda
500g
50g
cold water
50g
Preparation
Whisk all the ingredients in a planetary mixer.
Final composition
Cup a cocoa sponge cake disc and place it on the bottom of the DOBLA TEAR DROPE BAMBOO DARK cup, strain a part of chocolate mousse and chop for a few minutes, then strain the red cherry jelly and finish without another mousse chocolate. Break down again.
Dress with sac à poche and with smooth nozzle the stabilized vanilla cream.
Decorate with CHERRY DOBLA and gold flakes.
