MONO WHITE CHOCOLATE FRIZZZI POP PINK
Crackling white chocolate single-serve
Difficulty level
Crackling white chocolate single-serve
Ingredients
| JOYCREAM FRIZZZI POP PINK | To Taste |
Preparation
Pour the JOYCREAM FRIZZZI POP PINK into a silicone mold with 6cm diameter and put in the blast chiller until completely frozen.
Ingredients
| DELINOISETTE | g 700 |
| flour | g 70 |
| VIGOR BAKING | g 5 |
| cornstarch | g 40 |
| egg whites | g 520 |
| unsalted butter 82% fat - melted | g 110 |
| RENO CONCERTO LACTEE CARAMEL - melted | g 210 |
Preparation
Mix the dry elements.
Add the egg whites and mix by hand.
Add the melted butter and chocolate.
Pour into a 60x40 baking pan with parchment paper leveling the mixture well.
Bake for 15 minutes at 160-170°C, allow to cool before obtaining 8cm diameter discs.
Ingredients
| liquid cream 35% fat | g 400 |
| water | g 150 |
| LILLY CIOCCOLATO BIANCO | g 100 |
Preparation
Whip all the ingredients in a planetary mixer with a whisk until you get a firm foam.
Ingredients
| JOYCREAM FRIZZZI POP PINK | g 800 |
| JOYCOUVERTURE EXTRA CHOC WHITE - melted at 30-35°C | g 200 |
Preparation
Combine the two ingredients.
Fill the single portion mold with the mousse and insert the fizzy insert.
Freeze completely.
Unmould and glaze with the fizzyglaze.
Place the cake on the financier disc and decorate with ROSE PETALS DOBLA
