TOP FROLLA |
burro 82% m.g. |
uova intere |
farina di mandorle |
zucchero semolato |
sale fino |
CHOCOCREAM CRUNCHY FRUTTI ROSSI |
latte 3.5% m.g. |
panna 35% m.g. |
tuorlo d'uovo |
LILLY NEUTRO |
FRUTTIDOR MIRTILLO |
RENO CONCERTO CIOCCOLATO BIANCO 31,4% |
acqua |
JOYGELATO YOGURT |
MIRROR NEUTRAL |
DULCAMARA |
ALMOND SHORTCRUST
Ingredients
Preparation
Combine all the ingredients together in the planetary mixer with the flat beater, let rest in the refrigerator.
Roll to 3,5mm and make the bottoms in the proper micro-perforated molds/rings "Silikomart Tarte Ring Round".
Let cool well before baking . Bake for about 18 minutes at 165°C with open valve and minimum ventilation.
CUSTARD WITH RED FRUITS INCLUSIONS
Ingredients
Preparation
Melt the CHOCOCREAM at about 35-40°C
BLUEBERRY CREMOUX
Ingredients
milk 3.5% fat
50g
liquid cream 35% fat
50g
egg yolk
20g
caster sugar
5g
12.5g
150g
Preparation
Bring milk and cream to a boil, then add them to the previously mixed yolk and sugar.
Bring the compound to 84°C.
Combine the hot mixture with RENO CONCERTO BIANCO 31,50%, LILLY NEUTRO and FRUTTIDOR MIRTILLO.
Mix and let it cool.
YOGURT MOUSSE
Ingredients
Preparation
Mix all the ingredients in the planetary mixer until a smooth and semi-mounted compound is obtained and pour in the mold "Silikomart Kit Tarte Ring Palet".
Blast chill at -40°C until cool.
Final composition
With the help of a little spatula and a kitchen brush, make a layer of about half a centimeter on the bottom and on the internal walls of the baked shortcrust base.
Continue filling the tarlet with a layer of blueberry cremoux.
Lastly place on the top of it the yogurt mousse disc and glaze with MIRROR NEUTRAL previously heated at 50°C.
Decorate with DULCAMARA, DOBLA CURVY SPOTS GREEN 77364, DOBLA BLUEBERRY 77449 and edible silver leaf.
IRCA products in the recipe
CHOCOLATE
IRCA
RENO CONCERTO CIOCCOLATO BIANCO 31,4%
PASTRY
IRCA
FRUTTIDOR MIRTILLO
PASTRY
IRCA
MIRROR NEUTRAL
PASTRY
IRCA
TOP FROLLA
PASTRY
IRCA
LILLY NEUTRO
GELATO
JOYGELATO
JOYGELATO YOGURT
PASTRY
IRCA
DULCAMARA
PASTRY
