Tea-infused modern dessert
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.
|IRCA GENOISE||g 500|
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.
|LILLY NEUTRO||g 50|
|milk 3.5% fat||g 250|
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.
|LILLY NEUTRO||g 220|
|chai tea||g 10|
|liquid cream 35% fat||g 1.000|
Make a chai tea infusion (water and chai tea) and strain. Add LILLY NEUTRO and whisk.
Add semi-whipped cream and stir gently.
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.