TOP CAKE GLUTEN FREE |
farina di mandorle grezze |
ricotta vaccina fresca |
uova |
burro 82% m.g. |
olio di semi |
granella di mandorle grezze |
fior di sale |
scorza di limone grattugiata |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
zucchero fondente in polvere |
polpa di mango |
SINFONIA CIOCCOLATO BIANCO |
BURRO DI CACAO |
uova intere |
zucchero |
succo di limone |
succo di lime |
scorze di lime |
SOVRANA |
latte 3.5% m.g. |
yogurt magro |
panna 35% m.g. |
GLUCOSIO |
LILLY NEUTRO |
TOP FROLLA GLUTEN FREE |
timo |
maggiorana |
RICOTTA AND LEMON CAKE
Ingredients
1.000 g
raw almond flour
300g
fresh cow's milk ricotta
250g
eggs
350g
unsalted butter 82% fat
200g
seed oil
250g
nibbed raw almonds
100g
fleur de sel
5g
grated lemon zest
5g
Preparation
Mix all the ingredients, except for the nibbed raw almonds, in a planetary mixer with the paddle attachment for about 5 minutes.
Then, combine nibbed almonds by hand.
Pour the cake mixture into the aluminium or silicon savarin moulds (previously buttered and floured with maize flour).
Bake at 190°C for about 5 minutes and then for another 25-30 minutes at 175°C.
CHOCOLATE AND MANGO ICING
Ingredients
Preparation
Mix the mango pulp and fondant sugar.
Heat to about 50°C.
Combine SINFONIA CIOCCOLATO BIANCO and BURRO DI CACAO to the mixture.
CITRUS CREAM
Ingredients
Preparation
Mix sugar and SOVRANA.
Add eggs, lime zest and the citrus juice.
Cook to 82-85°C and put in the blast chiller at positive temperature.
WHITE CHOCOLATE AND YOGURT NAMELAKA
Ingredients
milk 3.5% fat
230 g
low-fat yogurt
120g
liquid cream 35% fat - (35% m.g.)
100g
8g
40g
SINFONIA CIOCCOLATO BIANCO
335g
grated lemon zest
5g
Preparation
Bring milk and GLUCOSIO to the boil.
Add LILLY and JOYPASTE VANILLA MADAGASCAR/BOURBON, then mix with a whisk.
Add RENO BLANC SUPERIEUR while emulsifying with an immersion blender.
Pour the cold cream in a stream while continuing to mix, then add the yogurt.
You will obtain a liquid mixture that shall be left in the fridge until the day after. Put the liquid mixture obtain
The following day, whip in a planetary mixer with the whisk or the paddle attachment.
GLUTEN-FREE SHORTCRUST PASTRY RING
Ingredients
Preparation
Knead all the ingredients in a planetary mixer with the paddle attachment, until the dough is well-combined.
Cover the dough and refrigerate for 1 hour at least.
Roll the dough out to 2mm and cut into a ring.
Lay onto a perforated silicone mat and bake at 180°C for about 10-12 minutes.
Final composition
When cooled down, glaze the cake with the chocolate and mango icing.
Lay the ring of gluten-free shortcrust pastry on top.
Decorate with small dollops of the citrus cream and with dollops of the namelaka.
Complete the decoration with thyme and marjoram.
