Avoletta |
550g |
Vigor Baking |
4g |
Flour |
50g |
Butter |
120g |
Starch |
50g |
Egg White |
370g |
Pralin Delicrisp Citron Meringue |
qb |
Fruttidor Agrumi Mediterranei |
250g |
Water |
70g |
Lilly Neutro |
120g |
Whipped Cream |
500g |
Lemon Puree |
200g |
Yellow Cocoa butter |
qb |
Colorglaze Yellow |
qb |
FINANCIER
Ingredients
Preparation
Mix the dry ingredients, then add the egg white, followed by the melted butter. Bake in a 60 × 40 cm tray at 170°C for 10–15 minutes. Cut out discs matching the diameter of the individual portions.
CRUNCHY FILLING
Ingredients
Preparation
Spread evenly over the base
INSERT
Ingredients
Preparation
Gently warm the Fruttidor, then add the remaining ingredients. Pour into the insert mould.
LEMON MOUSSE
Ingredients
Preparation
Whip the cream, water and Lilly Neutro in a planetary mixer, then fold in the purée.
GLAZING
Ingredients
Yellow Cocoa butter
qb
Preparation
Spray cocoa butter onto the frozen individual dessert, then apply the coloured glaze using a spray gun to create a lemon-peel effect.
FINAL COMPOSITION
Pour a layer of mousse into the mould, place the Fruttidor insert in the centre, then add another layer of mousse. Finish with the financier sponge, ensuring the crunchy layer is on top.
Spray the frozen dessert with cocoa butter, then apply Yellow Colorglaze.
Manuel De Brasi
Pastry Chef
Manuel chose to nurture his passion for pastry from a young age, graduating from the Istituto Giovanni Falcone in Gallarate in 2024.
