IRCA GENOISE |
500g |
eggs |
600g |
GRANCOCCO |
200g |
FRUTTIDOR TROPICAL |
400g |
LILLY NEUTRO |
100g |
water |
340g |
PRALIN DELICRISP COCONTY |
qb |
liquid cream 35% fat |
800g |
LILLY CIOCCOLATO BIANCO |
160g |
MIRROR TROPICAL |
qb |
COCONUT BISCUIT
Ingredients
Preparation
Whip all the ingredients in a planetary mixer with the whisk attachment for 10 minutes at medium speed.
Evenly spread the whipped mixture into a 1-cm thick layer onto parchment paper sheets, then bake for 8 minutes at 210°C (closed valve).
TROPICAL JELLY
Ingredients
Preparation
Dissolve LILLY NEUTRO into water.
Stir FRUTTIDOR in, then pour into a silicone mould for insert.
Freeze until fully hardened.
CRUNCHY INSERT
Ingredients
Preparation
Spread PRALIN DELICIRSP into a thin layer between two sheets of parchment paper.
Refrigerate for 1 hour.
When cold, cut into a disc using a steel ring having the same diameter as that of the jelly insert.
Refrigerate until you have to use it.
WHITE CHOCOLATE MOUSSE
Ingredients
Preparation
Whip all the ingredients at medium speed in a planetary mixer, until the mousse gains a well airy structure.
Final composition
Half-fill a silicone mould with the white chocolate mousse.
Place the frozen tropical jelly and the crunchy insert.
Cover with some more mousse and close with a layer of coconut biscuit.
Put int the blast chiller until completely frozen.
Unmould and coat with MIRROR TROPICAL.
Fabio Birondi
Pastry Chef
Fabio is the director of our Academy in the US.
