|IRCA GENOISE||g 500|
|candied orange paste||g 160|
Whisk in medium speed planetary: IRCA GENOISE and eggs, for at least 8-10 minutes. Add the orange paste gently.
Spread on baking trays with baking paper, laying a layer 5 mm high.
Sprinkle with sliced almonds and bake in the oven at 200-220 season C. for a few minutes.
As soon as it is cooled down, keep covered with plastic sheeting.
|liquid cream||g 100|
|full-fat milk (3,5% fat)||g 100|
|egg yolk||g 40|
|caster sugar||g 10|
|SINFONIA CIOCCOLATO BIANCO||g 150|
|LILLY NEUTRO||g 20|
|FRUTTIDOR CILIEGIA ROSSA||g 300|
Bring cream and milk to a boil, meanwhile add yolk and sugar.
Add the cream yolk and milk mixture, and cook at 82 ºC.
Combine LILLY NEUTRO, SINFONIA CIOCCOLATO BIANCO and the lukewarm FRUTTIDOR CILIEGIA, and mix everything.
Pour into the silicone inserts molds.
Fill the molds to 1/2 and then add the still frozen cream.
Fill with other mousse and close with the biscuit cut slightly smaller than the mold. put it in the blast chiller in order to extract.
Spray with a mixture of white chocolate, cocoa butter and white coloring.
Place the cherry jelly and decorate with DOBLA decorations
77851 Curvy bow