DARK CHOCOLATE AND RASPBERRY MONOPORTION
Difficulty level
Ingredients
| AVOLETTA | g 550 |
| VIGOR BAKING | g 4 |
| all-purpose flour | g 50 |
| cornstarch | g 50 |
| egg whites | g 370 |
| unsalted butter 82% fat | g 120 |
| raspberries | To Taste |
Preparation
Mix all the powdered ingredients by hand with a whisk.
Add the egg whites and then the melted butter, continue mixing until you obtain a smooth mixture.
Pour into cylindrical molds and add the CESARIN RASPBERRY TUTTAFRUTTA.
Cook at 160°C for approximately 20min.
To break down.
Ingredients
| FRUTTIDOR LAMPONE | g 500 |
| LILLY NEUTRO | g 100 |
| water | g 100 |
Preparation
Mix water and neutral Lilly with a whisk and add them to Fruttidor, pour into a hemisphere silicone mould.
Place in the freezer until completely hardened.
Ingredients
| liquid cream 35% fat | g 150 |
| SINFONIA CIOCCOLATO FONDENTE 68% | g 170 |
| liquid cream 35% fat | g 200 |
| g 20 | |
| water | g 20 |
Preparation
-Bring the cream (1) to the boil and pour it over the chocolate, emulsify until obtaining a shiny ganache.
-semi-whip the cream (2) and add the ganache.
-fill the silicone mold with the 68% DARK CHOCOLATE SYNFONIA mousse, place the raspberry gelled cylinders inside and blast chill.
Ingredients
| CHOCOSMART CIOCCOLATO BIANCO | g 300 |
| CHOCOCREAM CRUNCHY FRUTTI ROSSI | g 100 |
Preparation
-Heat the CHOCOSMART WHITE CHOCOLATE to 35°C and add the CHOCOCREAM CRUNCHY RED FRUITS
-Glaze the raspberry financier cylinder.
-place in the fridge for a few minutes
Ingredients
| SINFONIA CIOCCOLATO BIANCO | g 150 |
| BURRO DI CACAO | g 150 |
Preparation
-Melt the cocoa butter and the WHITE CHOCOLATE SINFONIA at 45°C.
-Spray the mass at 35°C.
-Once the financier is frosted, place a Pink/white rosette on it.
-Spray the white chocolate velvet effect topper.
-Decorate with tufts of whipped cream and then with Butterfly pink/white and fresh fruit.
