burro |
SINFONIA CIOCCOLATO FONDENTE 68% |
FARINA DI NOCCIOLE |
uova |
TOP CAKE GLUTEN FREE |
FRUTTIDOR ALBICOCCA |
succo d'arancia |
LILLY NEUTRO |
panna |
latte |
tuorlo |
zucchero |
MIRROR EXTRA DARK CHOCOLATE |
GRANELLA DI CIOCCOLATO LUCIDA |
GLUTEN FREE SACHER BISQUIT
Ingredients
unsalted butter
450g
SINFONIA CIOCCOLATO FONDENTE 68% - fuso a 45°C
450g
100g
eggs
550g
900g
Preparation
Emulsify butter and chocolate in order to prepare a ganache.
In a planetary mixer, mix all the remaining ingredients with a flat paddle for 2-3 minutes at medium speed.
Add the ganache and mix for another minute.
Pour the mixture into suitable moulds and bake at 190°C for 8/10 minutes.
ORANGE AND APRICOT JELLY
Ingredients
Preparation
Use a whisk to dissolve LILLY into orange juice, then add FRUTTIDOR and emulsify.
Pour into a silicone mould for inserts and freeze.
CREME ANGLAISE FOR BAVARIAN CREAM
Ingredients
liquid cream
175g
milk
75g
egg yolk
55g
sugar
30g
Preparation
Bring milk and liquid cream to the boil in a microwave or in a pot.
In a separate bowl, add yolks to sugar and stir.
Once the milk and liquid cream mixture begins to boil, add the yolks and sugar mixture to it.
Continue to cook, stirring from time to time, until it reaches the temperature of 82°C.
CHOCOLATE BAVARIAN CREAM
Ingredients
Preparation
Dissolve LILLY NEUTRO into 335g of warm crème anglaise, pour onto chocolate and emulsify with an immersion blender.
When the ganache reaches the temperature of 30°C, add the liquid cream and prepare a soft mousse.
Final composition
In a silicone mould, pour a layer of mousse, place the orange and apricot jellified insert, cover with a veil of mousse and cover with the gluten free bisquit.
Freeze until it hardens completely.
Remove from the mould and glaze with MIRROR EXTRADARK, previously heated at 55°C.
Garnish with a strand of GRANELLA LUCIDA running around the base of the cake.
Dress the top of the cake with a chocolate decoration and a slice of ORANGE LID DOBLA.
