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Ingredients

AMERICAN COOKIES g 500
unsalted butter 82% fat g 175
JOYPASTE VANIGLIA CARIBE g 15

Preparation

Mix all the ingredients in a planetary mixer with the paddle at low speed to obtain a non-homogeneous mixture, "crumbled".
Fill the silicone mould to a thickness of about 1 cm.
Bake at 160°C for about 12 minutes.

Ingredients

IRCA GENOISE g 500
eggs g 600
honey g 50

Preparation

Whip all the ingredients in a planetary mixer with whisk for 10-12 minutes (medium-high speed).

Bake at 220°-230°C for 6-8 minutes.

Place it in a blast chiller until completely cooled.

Cover with plastic film, store in the fridge.

Ingredients

LILLY NEUTRO g 50
milk 3.5% fat g 250

Preparation

Warm up the milk in the microwave at 40-45°C, then add LILLY NEUTRO and whisk.

Pour the mixture in the molds to create the insert and freeze.

Ingredients

LILLY NEUTRO g 220
chai tea g 10
water g 400
liquid cream 35% fat g 1.000

Preparation

Make a chai tea infusion (water and chai tea) and strain. Add LILLY NEUTRO and whisk.

Add semi-whipped cream and stir gently.

Ingredients

MIRROR LIMONE To Taste

Preparation

Heat MIRROR LIMONE at 45°C

Final composition

Half-fill the silicon mold with the mousse.

Add the milk jelly (still frozen), continue adding the mousse and last put on the top a layer of rollé.

Freeze, then unmold.

Cover with the melted MIRROR LIMONE.

Place the dessert over a crumble layer and decorate as you wish.