uova intere |
zucchero semolato |
farina di grano tenero "00" |
FRUTTIDOR MIRTILLO |
panna 35% m.g. |
acqua |
LILLY CHEESE-KAESE |
granola |
GENOISE
Ingredients
eggs
200g
caster sugar
80g
type 00 white flour
20g
Preparation
Mix all the ingredients with hand blender.
Pour into a whipping siphon and charge it with two cartridges.
Let it rest for 2 hours in the fridge and then prepare some plastic cups with a perforated bottom and fill each of them with 30g of sponge mixture.
Bake in the microwave on high for 40 seconds and then let it cool completely.
Cut the sponge cake in 1 cm high discs.
CHEESE MOUSSE
Ingredients
Preparation
Add water to the LILLY LIMONE and whip them together with a whisk.
Add the cold liquid cream and whip in a planetary mixer until semi-whipped consistency.
CRUNCHY LAYER
Ingredients
granola
Preparation
Cover the top of the dessert with granola (a mixture of oatmeal, honey and nuts)
Final composition
Place a disc of genoise on the bottom of the DOBLA FLOWER POT.
Using a plastic bag, fill the pot with a layer of FRUTTIDOR MIRTILLO.
Fill the rest of the pot with a layer of cheese mousse.
Decorate the top of the dessert with garnola, DOBLA BLUEBERRY, and fresh mint leaves
You can use a lot of DOBLA decorations: SPOTS PASTEL, BUTTERFLY PINK/WHITE, PURPLE FLOWER, DAISY XL, PINK FLOWER
