|Biscuit with caramel and almonds|
Whip all the ingredients except for almonds for 8-10 minutes at high speed with a planetary mixer, add the almonds, roll out the whipped pastry uniformly onto sheets of parchment paper with 1 centimetre thickness, then bake briefly at 220-230°C with closed valve. After taking out of the oven, let it cool for some minutes, then cover with plastic sheets to avoid drying and put into the fridge till usage.
|Semi-Frozen Vanilla Dessert|
|Cream 35% fat||g||500|
|TENDER DESSERT / TENDER MIX||g||150|
|JOYPASTE VANILLA MADAGASCAR||g||15|
Whip the cream and TENDER DESSERT/TENDER MIX at middle speed with a planetary mixer with whisk leaving the mixture semi-whipped; add JOYPASTE VANILLA MADAGASCAR, mix gently and pour into a silicon mould with circle shape, 14 cm diameter and 1 cm height to create a disk. Put into the blast chiller at -30°C, take out of the mould and keep at -30°C.
|Semi-Frozen Blackberry Dessert|
|Cream 35% fat||g||1.000|
|TENDER DESSERT / TENDER MIX||g||270|
Whip the cream and TENDER DESSERT/TENDER MIX at middle speed with a planetary mixer with whisk, leaving the mixture semi-whipped; add JOYPASTE BLACKBERRY and mix gently. Onto the bottom of a steel mould with ring and 18 cm diameter, prepared with acetate ribbon, lay down a disk of Biscuit Caramel and Almond, dipped into a caramel sauce (g 100 JOYTOPPING CARAMEL + g 80 water + g 20 Caramel liqueur), fill till half with blackberry semi-frozen, insert the disk of vanilla semi-frozen. Close with the blackberry semi-frozen, level and put into shock freezer at -30°C. Decorate the surface with MIRROR NEUTRAL with purple dye. Take out of the mould, decorate with purple Macarons and keep in the freezer at -18°C until usage.