SINFONIA GIANDUIA FONDENTE |
burro 82% m.g. |
uova |
zucchero |
CACAO IN POLVERE |
amido di mais |
sale |
frutta candita |
latte 3.5% m.g. |
caffè |
GLUCOSIO |
SINFONIA CIOCCOLATO BIANCO |
LILLY NEUTRO |
panna 35% m.g. |
CHERRY & GIANDUIA BROWNIE
Ingredients
SINFONIA GIANDUIA FONDENTE
200g
unsalted butter 82% fat
360g
eggs
400g
sugar
360g
40g
cornstarch
120g
salt
4g
candied fruits
60g
Preparation
Mix the eggs with the sugar, add the powders, stirring constantly.
Add the previously mixed butter and chocolate, and finally the cherries.
Spread on a 60x40 cm tray covered with baking paper and bake for 10 minutes at 180°C.
WHITE COFFEE NAMELAKA
Ingredients
milk 3.5% fat
250g
coffee
20g
10g
SINFONIA CIOCCOLATO BIANCO
340g
40g
liquid cream 35% fat
200g
Preparation
Bring glucose milk and coffee to the boil, leave to rest for 3 hours in the refrigerator.
Filter the milk by removing the coffee and bring to the boil.
Pour over the chocolate and lilly and blend.
Always blending, add the cream, leave to rest overnight in the refrigerator.
GIANDUIA LAYER
Ingredients
SINFONIA GIANDUIA FONDENTE
Preparation
Spread a thin layer of chocolate between two sheets of acetate.
Cut 6x9cm sheets.
Final composition
Cut the brownie into rectangles of two sizes, 6x9cm and 5x8cm.
Whip the namelaka in a planetary mixer until fluffy.
Assemble the dessert by making tufts of namelaka on the largest rectangle of brownie, place the chocolate sheet, the smaller brownie and top with namelaka tufts.
Decorate with CURVY ART LEAF DARK & CHOCOLATE CHERRY DOBLA.
