ZUCCOTTO CIOCCOPORTOGALLO
Basic level
CHOCOLATE & ORANGE MOUSSE
SFRULLA CHOC |
uova intere |
FRUTTIDOR ARANCIA |
LILLY NEUTRO |
acqua |
TOP MERINGUE |
PASTA BITTER |
panna 35% m.g. |
burro 82% m.g. |
PRALIN DELICRISP NOIR |
MIRROR CIOCCOLATO |
CHOCOLATE BISCUIT
Ingredients
1000g
eggs
1200g
Preparation
Whip all the ingredients in a planetary mixer with the whisk attachment at high speed for 8 minutes.
Spread the batter evenly into 5-mm thick layers onto trays lined with parchment paper, then bake at 220-230°C for a few minutes.
ORANGE JELLY
Ingredients
Preparation
Rehydrate LILLY with water by mixing with a whisk.
Combine the mixture to FRUTTIDOR and blend with an immersion mixer.
Strain into silicone moulds for inserts and freeze.
ITALIAN MERINGUE
Ingredients
1000g
water
500g
Preparation
In a planetary mixer with the whisk attachment, whip all the ingredients at the highest speed for 8-10 minutes.
CHOCOLATE MOUSSE
Ingredients
Preparation
Emulsify PASTA BITTER with cream to make a ganache.
Combine the butter and 200g of the Italian meringue you made.
CHOCOLATE CRUNCHY FILLING
Ingredients
Preparation
Spread a thin layer of PRALIN DELICRISP between two sheets of parchment paper.
Freeze until completely hardened.
Use a steel ring to cut the frozen PRALIN DELICRISP, which has to be stored in the freezer until you need to use it.
Final composition
Use a silicone mould for zuccotto, spread a layer of chocolate mousse, place the orange jelly, spread a veil of chocolate mousse, lay the disc of frozen crunchy filling, spread another veil of mousse and cover with a disc of chocolate rollé.
Put the zuccotto in the blast chiller until it hardens completely.
Unmould and glaze with MIRROR CIOCCOLATO.
