IRCA | GIANDUJA BISCUIT

Ingredients

liquid cream g 500
JOYDESSERT NEUTRO PREMIUM g 100
water g 150
JOYPASTE GIANDUIA g 75

Preparation

 

Mix water and JOYPASTE BISCUIT PREMIUM, add JOYDESSERT NEUTRO PREMIUM and continue mixing. Add the semi-whipped cream to the mixture and gently mix until a soft consistency is obtained.

Roll out a layer of JOYCREAM CHOCOBISCOTTO into a silicon circle mould (Ø 16 - H cm 2) and put it into a blast chiller. Fill in a silicon mould with ring shape (Ø bigger: cm 20) for its half with gianduia mousse. Add the mousse to the biscuit in the middle and create a further smaller circle. Lay the frozen CHOCOBISCOTTO circle in the middle. Close with a biscuit disk and put it in the blast chiller. Take out of the mould and cover with MIRROR GIANDUIA previously warmed at 50°C. Decorate the borders and the surface with MACADAMIA PRALINE and chocolate leaves.

Ingredients

liquid cream g 500
JOYDESSERT NEUTRO PREMIUM g 100
water g 150
JOYPASTE BISCOTTO PREMIUM g 35

Preparation

 

Mix water and JOYPASTE BISCUIT PREMIUM, add JOYDESSERT NEUTRO PREMIUM and continue mixing. Add the semi-whipped cream to the mixture and gently mix until a soft consistency is obtained.

Roll out a layer of JOYCREAM CHOCOBISCOTTO into a silicon circle mould (Ø 16 - H cm 2) and put it into a blast chiller. Fill in a silicon mould with ring shape (Ø bigger: cm 20) for its half with gianduia mousse. Add the mousse to the biscuit in the middle and create a further smaller circle. Lay the frozen CHOCOBISCOTTO circle in the middle. Close with a biscuit disk and put it in the blast chiller. Take out of the mould and cover with MIRROR GIANDUIA previously warmed at 50°C. Decorate the borders and the surface with MACADAMIA PRALINE and chocolate leaves.