IRCA GENOISE |
farina di castagne |
uova intere |
LEVOSUCROL |
marroni |
succo e polpa di arancia |
LILLY NEUTRO |
Polpa di zucca |
latte fresco |
GLUCOSIO |
SINFONIA CIOCCOLATO BIANCO |
panna liquida |
Pasta Frutta Oro limone - Cesarin |
BURRO DI CACAO |
PRALIN DELICRISP CLASSIC |
CHESTNUT BISCUIT
Ingredients
Preparation
mix all the ingredients together with an immersion blender
spread on a baking tray with a 700g/800g silicone mat for 60cmx40cm tray, sprinkle with well-drained candied chestnuts, and cook at 200 degrees for 4 minutes and steam at 50%
remove from the oven and blast chill
It is very important that the pan is straight
ORANGE AND PUMPKIN GELLY
Ingredients
Preparation
heat the puree, blend the neutral lilly, add the whole fruit pumpkin cesarin and pour into mini cylinder insert moulds.
before it is completely blast chilled, insert a disk of chestnut biscuit and chill.
LEMON NAMELAKA
Ingredients
fresh milk
250g
10g
SINFONIA CIOCCOLATO BIANCO
340g
liquid cream
200g
45g
Pasta Frutta Oro lemon - Cesarin
15g
Preparation
-Heat the milk with the glucose to approximately 60°C, add the NEUTRAL LILLY and mix with an immersion mixer.
-Add the chocolate and lemon gold fruit paste while continuing to mix.
-Add the cold cream slowly, continuing to mix.
-Cover with cling film and place in the refrigerator for at least 4 hours.
- Beat in a planetary mixer at medium speed with a whisk until you obtain the necessary consistency
VELVET EFFECT AND CRUNCHY LAYER
Ingredients
Preparation
close with a disk of classic delicrisp pralin, spray with orange cocoa butter at 29 degrees from a product frozen at -20 degrees and decorate with dobla decorations
Final composition
dress a part of namelaka with white chocolate and lemon, insert the orange, pumpkin and chestnut insert, close with more namelaka and a disk of delicrisp classic pralin.
freeze, unmold and drizzle with orange cocoa butter.
decorate with: SPIDER WEB DOBLA
on a land of: COOKIE COCOA CRUMBLE IRCA
