IRCA GENOISE CHOC |
uova intere |
FRUTTIDOR ARANCIA |
LILLY NEUTRO |
acqua |
latte fresco intero |
panna 35% m.g. |
tuorlo d'uovo |
zucchero semolato |
zenzero fresco grattugiato |
crema inglese allo zenzero |
SINFONIA CIOCCOLATO AL LATTE 38% |
MIRROR NEUTRAL |
polpa di passion fruit |
succo di arancia |
CHOCOLATE BISCUIT
Ingredients
400g
eggs
400g
Preparation
Whip all the ingredients in the planetary mixer for 15 minutes.
Pour the mix over a 40x60cm baking tray with parchment paper, smooth it out and bake it at 200° for about 6-8 minutes.
ORANGE JELLY
Ingredients
Preparation
Mix the LILLY NEUTRO with hot water to dissolve it.
Incorporate the FRUTTIDOR ARANCIA and mix them.
Pour in the dome silicon molds and put them in the batch freezer.
GINGER CREME ANGLAISE
Ingredients
fresh full-fat milk (3,5% fat)
200g
liquid cream 35% fat
200g
egg yolk
80g
caster sugar
40g
fresh grated ginger
8g
Preparation
Stir all the ingredients without whipping the yolks and sugar.
Add milk and cream previously heated and bring the mix to 82°C.
Add grated ginger and let it cool down.
MILK CHOCOLATE AND GINGER CREMOUX
Ingredients
Preparation
Heat the ginger creme anglaise at about 45°C.
Pour slowly SINFONIA CIOCCOLATO LATTE 38% melted at 45°C.
Add LILLY NEUTRO and emulsify with the help of an hand blender.
ORANGE AND PASSION FRUIT GLAZE
Ingredients
Preparation
Mix the ingredients with the help of an hand blender without incorporating air.
By the time of use heat at 40° to glaze the surface of the single portion.
Final composition
Put a disk of chocolate biscuit at the base of DOBLA TEARDROPS BAMBOO DARK.
Lay on the biscuit an orange jelly dome.
Stuff with the milk chocolate and ginger cremoux and put it in the batch freezer.
Stretch a layer of orange and passion fruit glaze on the single-serve dessert surface.
Decorate with a fresh orange slice and DOBLA BALL GREEN WHITE GOLD.
