latte 3.5% m.g. |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
zucchero |
destrosio |
tuorli d'uovo |
SOVRANA |
burro 82% m.g. |
FRUTTIDOR LAMPONE |
LILLY NEUTRO |
acqua |
IRCA GENOISE GLUTEN FREE |
uova |
albume |
PASTA AROMATIZZANTE FRAGOLA |
PASTA AROMATIZZANTE LAMPONE |
Mascarpone |
panna 35% m.g. |
GLUCOSIO |
SINFONIA CIOCCOLATO BIANCO |
BLITZ |
VANILLA MOUSSELINE CREAM
Ingredients
milk 3.5% fat
500 g
sugar
125g
dextrose
25g
egg yolks
125g
50g
unsalted butter 82% fat
125g
unsalted butter 82% fat
125g
Preparation
Bring the milk and the flavouring paste to boil.
In a separate bowl, beat the egg yolk with sugar and SOVRANA.
Combine the mixture to the boiling hot liquids and cook until you get a creamy texure.
Stir the butter in.
Quickly cool down to 4°C.
Transfer the cream thus obtained in a planetary mixer and whip it together with the softed butter until well combined and airy.
RASPBERRY JELLY
Ingredients
Preparation
Rehydrate LILLY with water, then combine to FRUTTIDOR.
FRUIT FLAVOURED GLUTEN-FREE ROLLÉ
Ingredients
1000 g
eggs
1200g
egg whites
100g
PASTA AROMATIZZANTE FRAGOLA
50g
PASTA AROMATIZZANTE LAMPONE
50g
Preparation
Whip IRCA GENOISE GLUTEN FREE, eggs and egg whites in a planetary mixer for about 15 minutes.
When done, combine the flavouring pastes stirring by hand.
Spread 650/700g of batter on each 60x40cm tray and bake at 220°C for about 6-8 minutes.
MASCARPONE WHITE CHOCOLATE NAMELAKA
Ingredients
milk 3.5% fat
230 g
Mascarpone cheese
120g
liquid cream 35% fat - (35% m.g.)
100g
8g
40g
SINFONIA CIOCCOLATO BIANCO
335g
Preparation
Bring milk and GLUCOSIO to boil, then add LILLY and JOYPASTE VANIGLIA MADAGASCAR/BOURBON.
Beat with a whisk, then pour onto chocolate and emulsify with an immersion blender.
While emulsifying, pour the cream in a stream and then add the mascarpone cheese.
You should obtain a liquid batter that will need a 16-hour rest in the fridge.
The following day, whip the mixture in the planetary mixer with a whisk or a paddle attachment.
COATING
Ingredients
200g
water
20g
Preparation
Combine the two ingredients.
Final composition
Place the rollè at the bottom of the 40x40x4cm frame, then pour the mousseline cream and level.
Lay another layer of rollè and put in the blast chiller until frozen.
Remove from mould and decorate the top of the dessert with the namelaka using a pastry bag fitted with a small tip for St. Honoré.
Spray the diluted BLITZ to give a shiny gloss effect.
Cut into 10x4cm rectangular portions.
