MUSTACHE MONO

Mix TOP FROLLA, DELINOISETTE and butter in a mixer with the leaf (sandblasting).
Add eggs and mix without whipping.
Spread between 2 sheets of baking paper and roll it to a thickness of 2-3 millimeters and put in the refrigerator to rest for at least 2 hours.
Print discs for single portions. 
Bake at 170°C for about 15 min.

Mix all the powdered ingredients with a whisk.

Add egg whites and then the melted butter, continue mixing until you get a homogeneous dough.

Spread inside a perforated plate 60cm x 40cm lined with parchment paper, bake at 180 ºC for 12 min.

-Heat milk with glucose to about 60 ºC, add the LILLY NEUTRO, the JOYPASTE CAFFE' and mix with immersion mixer.
-Add the chocolate while continuing to mix.
-Add the cold cream gently while continuing to mix.
-Cover with contact film and refrigerate for at least 4 hours.
-Assemble in a planetary mixer at medium speed with a whisk until the necessary consistency is obtained (about 1 minute).

Dissolve sugar in a hot espresso, then add LILLY NEUTRO and mix.

Alternatively, it is possible to use soluble coffee 
in the quantity of:
20g of soluble coffee for 1000g of hot water

Deposit inside the moulds paying attention not to have foam inside of them, fill up to 3/4 of the mould. 

Break down slightly and before complete freezing, place on the surface a disk of financier, then proceed to the abatement at -40°C. 

(do not insert the financier pad immediately after pouring the gelled, otherwise the financier will immediately absorb the coffee by decreasing the volume in height of the total insert). 

- Add water and MIRROR NEUTRO and bring to a gentle boil.
- Add the chocolate and mix with an immersion mixer.
- Leave to crystallize in the refrigerator for at least 4 hours.
- For use, heat the mixture to 35-40 ºC and glaze the single portions at -18/-20 ºC.