ALICE'S CAKE |
500g |
pistachio flour |
50g |
sunflower oil |
200g |
water |
260g |
JOYPASTE PISTACCHIO PRIME |
40g |
liquid cream 35% fat |
500g |
LILLY MANGO |
100g |
Mango purée |
200g |
MIRROR NEUTRAL |
200g |
FRUTTIDOR ALBICOCCA |
qb |
NOBEL PISTACCHIO |
qb |
PISTACHIO BISCUIT
Ingredients
Preparation
Mix all the ingredients in a planetary mixer with paddle for 5 minutes.
Pour in the molds and bake at 170°C.
MANGO MOUSSE
Ingredients
Preparation
Mix together mango purée, LILLY MANGO and water in a planetary mixer.
Add cream and continue mixing until a semi-whipped consistency.
MANGO GLAZE
Ingredients
200g
mango purée
50g
Preparation
Using a hand blender, mix all the ingredients.
Heat the glaze lightly before using it.
Final composition
-Cut the pistachio biscuit the same diameter as the DROP GREEN and place it in the bottom of the DROP GREEN.
-Fill with 1 cm of mango mousse.
-Spread a thin layer of mango glaze.
-Finish the fillig with a layer of FRUTTIDOR ALBICOCCA.
-Decorate with Daisy XL 78324 DOBLA.
Antonio Losito
Pasticciere e Gelatiere
After his studies, Antonio began his career working in renowned patisseries, hotels, and restaurants, such as Iginio Massari’s Patisserie Veneto and the Pierino Penati restaurant, which has a Michelin st
