ALICE'S CAKE |
burro 82% m.g. |
acqua |
farina di mandorle |
SINFONIA CIOCCOLATO BIANCO 33% |
FRUTTIDOR LAMPONE |
LILLY NEUTRO |
panna 35% m.g. |
MIRROR CIOCCOLATO BIANCO |
SCAGLIETTE CIOCCOLATO PURO BIANCO |
WHITE SACHER BISQUIT
Ingredients
1000g
unsalted butter 82% fat - da montare con ALICE'S CAKE
500g
water - da montare con ALICE'S CAKE
400g
almond flour - da montare con ALICE'S CAKE
300g
unsalted butter 82% fat - per la ganache
100g
Preparation
Prepare a ganache with chocolate and butter.
In a planetary mixer, whip all the ingredients with a flat paddle at slow speed for 5 minutes.
At last, combine the the white chocolate ganache.
Spread the batter on a baking paper sheet and bake at 180/190 C° for about 15 minutes.
RASPBERRY JELLY
Ingredients
Preparation
Dissolve LILLY NEUTRO into water, add FRUTTIDOR and mix with an immersion blender.
Fill the silicon mould for inserts and freeze.
WHITE CHOCOLATE MOUSSE
Ingredients
SINFONIA CIOCCOLATO BIANCO 33% - fuso a 45 C°
600g
liquid cream 35% fat - per la ganche
300g
liquid cream 35% fat - da montare
700g
water
70g
70g
Preparation
Emulsify liquid cream and chocolate in order to prepare a ganache.
Whip the liquid cream with water and LILLY NEUTRO, then add it to the ganache while stirring gently.
Final composition
Half-fill the silicone mould with the chocolate mousse, then place the frozen jellified insert; cover with other mousse and close with a layer of white sacher bisquit.
Put it in the blast chiller and leave until it is completely frozen.
Remove from the mould and cover with MIRROR CIOCCOLATO BIANCO.
Dress the top of the single-portion with a CHOCOLATE RASPBERRY DOBLA and some SCAGLIETTA WHITE.
