POPPY LOVE
Modern tart.
Difficulty level
Modern tart.
Ingredients
| TOP FROLLA | g 1000 |
| unsalted butter 82% fat | g 350 |
| sugar | g 120 |
| eggs | g 175 |
| CACAO IN POLVERE | g 50 |
Preparation
Mix all ingredients in a planetary mixer equipped with paddle at medium speed until a homogeneous mass is obtained.
Let the pastry rest in the refrigerator for a couple of hours.
Roll out the pastry to a thickness of 3mm, make discs of 20 cm in diameter and bake at 165C ° for 12-15min.
Ingredients
| IRCA GENOISE | g 1000 |
| eggs - room temperature | g 800 |
| unsalted butter 82% fat - melted at low temperature | g 200 |
| poppy seeds | g 180 |
| JOYPASTE LIMONE | g 40 |
Preparation
Whip all the ingredients in a planetary mixer with a whisk for 10-12 minutes without the butter, which must be slowly incorporated onto the already whipped batter.
Fill the tins and bake at 175 ° C for about 20-30 minutes.
Once cooked cool it down and cut at 2 cm hight.
Ingredients
| FRUTTIDOR LAMPONE | To Taste |
Preparation
Spread over the sponge disks and freeze.
Ingredients
| fruit purée - cherry-heated at 30°C | g 200 |
| LILLY NEUTRO | g 50 |
| liquid cream 35% fat - lightly whipped | g 250 |
Preparation
Dissolve the LILLY in the puree.
Gently incorporate the cream, obtaining a mousse.
Ingredients
| MIRROR LAMPONE - heated at 45°C | To Taste |
Fill the silicone mold with the mousse and insert the sponge cake disck.
Freeze completely.
Unmould the mousse, glaze it and place on the shortcrust.
Decorate with DOBLA POPPY FLOWER and CHOCOLATE RASPBERRY.
