TOP FROLLA |
burro 82% m.g. |
zucchero a velo |
uova intere |
purea di lamponi |
polpa di fragole |
acqua |
LILLY NEUTRO |
AVOLETTA |
farina |
VIGOR BAKING |
amido di mais |
albume d'uovo |
SINFONIA CIOCCOLATO BIANCO |
TOFFEE D'OR CARAMEL |
latte intero |
GLUCOSIO |
Mascarpone |
Panna fresca |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
succo di lime |
succo di limone |
scorza di lime |
Basilico |
ZUCCHERO INVERTITO |
zucchero semolato |
amido di riso |
shortcrust pastry
Ingredients
Preparation
mix
all the ingredients in the planetary mixer with
leaf until you get a well dough
amalgamated Put between two sheets of paper from
oven and roll out to a thickness of 1 5 mm,
blast chilled then cut into strips
and lining the micro-perforated rings for
single portions, with the cookie cutter print the
base and cook on a micro-perforated tray
170
degrees for 15 minutes
raspberry and strawberry jelly
Ingredients
Preparation
Mix
the Lilly Neutro with pulp
heated in microwave Mix with a
hand blender until a mixture is obtained
homogeneous Pour into silicone molds a
hemisphere Ø 4 cm/ 3 cm and freeze
Unmould and gelatinize before placing
in the center of the tartlet
financier white chocolate and almonds
Ingredients
500g
flour
50g
3g
cornstarch
30g
egg whites
370g
unsalted butter 82% fat
80g
SINFONIA CIOCCOLATO BIANCO
150g
Preparation
Mix and sift the powders
avoletta, flour, corn starch and
baking). melt the chocolate,
insert the soft butter e
make a ganache. Merge the
powdered egg whites then
add the ganache . Knock down
on baking sheet lined with parchment paper
oven and cook at 180 180°C for 12
about 15 minutes
caramel filling
Ingredients
Preparation
arrange a thin layer of toffe d'or caramel on the bottom of the tartlet
white chocolate and mascarpone namelaka
Ingredients
full-fat milk (3,5% fat)
500g
20g
SINFONIA CIOCCOLATO BIANCO
330g
Mascarpone cheese
300g
Fresh cream
750g
Preparation
Warm up
slightly fresh milk with the
glucose, add the Lilly Neutral then the
white chocolate and make a ganache
Insert the mascarpone and finally the cream
at a temperature of about 55°C
obtain a liquid mixture to be matured
in the fridge for a whole night The day
following, whip lightly in the planetary mixer
with whip
soft compote of lime and lemon
Ingredients
lime juice
300g
lemon juice
300g
grated lime zest
15g
Basil
8
125g
caster sugar
125g
rice starch
65g
Preparation
Mix
juices with syrup
invert sugar, the basil leaves and the
zests Mix the mixture and bring to
5050°C Add the sugar mixed with
the rice starch Bring to the boil, cook for
2 minutes, cool
Final composition
Pour into the bottom of the
tartlet a thin layer of
Toffee D'Or Caramel, place a disk of
Financier then get flush with the tartlet with the
soft compote of lime and lemon. Set up
lightly the namelaka and make a daisy a
six petals on a sheet of acetate (keep the same
diameter of the tartlet). With another sheet of acetate,
lightly crush the daisy (to flatten it)
and break down into the negative. Unmold and spray with
neutral jelly. Place on the tartlet and finish
with the hemisphere of raspberry and strawberry jelly arranged
in the center.
IRCA products in the recipe
PASTRY
IRCA
TOFFEE D'OR CARAMEL
PASTRY
IRCA
TOP FROLLA
PASTRY
IRCA
LILLY NEUTRO
GELATO
JOYGELATO
JOYPASTE VANIGLIA MADAGASCAR/BOURBON
PASTRY
IRCA
VIGOR BAKING
PASTRY
IRCA
ZUCCHERO INVERTITO
PASTRY
IRCA
AVOLETTA
PASTRY
