TOP FROLLA |
burro 82% m.g. |
zucchero |
uova |
CACAO IN POLVERE |
IRCA GENOISE |
semi di papavero |
JOYPASTE LIMONE |
FRUTTIDOR LAMPONE |
purea di frutta |
LILLY NEUTRO |
panna 35% m.g. |
MIRROR LAMPONE |
CHOCOLATE SHORTCRUST
Ingredients
Preparation
Mix all ingredients in a planetary mixer equipped with paddle at medium speed until a homogeneous mass is obtained.
Let the pastry rest in the refrigerator for a couple of hours.
Roll out the pastry to a thickness of 3mm, make discs of 20 cm in diameter and bake at 165C ° for 12-15min.
LEMON SPONGE
Ingredients
Preparation
Whip all the ingredients in a planetary mixer with a whisk for 10-12 minutes without the butter, which must be slowly incorporated onto the already whipped batter.
Fill the tins and bake at 175 ° C for about 20-30 minutes.
Once cooked cool it down and cut at 2 cm hight.
FRUIT FILLING
Ingredients
Preparation
Spread over the sponge disks and freeze.
CHERRY MOUSSE
Ingredients
Preparation
Dissolve the LILLY in the puree.
Gently incorporate the cream, obtaining a mousse.
Final composition
Fill the silicone mold with the mousse and insert the sponge cake disck.
Freeze completely.
Unmould the mousse, glaze it and place on the shortcrust.
Decorate with DOBLA POPPY FLOWER and CHOCOLATE RASPBERRY.
