INEVITABLY TOGETHER
Modern mousse glazed with spider web effect
Difficulty level
Modern mousse glazed with spider web effect
Ingredients
| IRCA GENOISE | g 500 |
| eggs - at room temperature | g 600 |
| GRANELLA DI NOCCIOLA | g 150 |
| honey | g 50 |
Preparation
Whip all the ingredients, except for GRANELLA DI NOCCIOLE, in a planetary mixer with a whisk attachment for 10 minutes at high speed.
Spread the whipped mixture into a 0.5-cm layer onto parchment paper, sprinkle with GRANELLA DI NOCCIOLE, then bake at 210°C for 8 minutes (closed valve).
Ingredients
| CREME BRULEE | g 70 |
| milk 3.5% fat | g 250 |
| liquid cream 35% fat | g 200 |
Preparation
Combine all the ingredients and bring to a gentle boil.
Pour in the silicone mould for inserts and freeze.
Ingredients
| PRALIN DELICRISP CARAMEL FLEUR DE SEL - heated to 30°C | g 200 |
Preparation
Spread PRALIN DELICRISP in a thin layer between two sheets of parchment paper.
Refrigerate for 1 hour.
When cold, use a steel ring to cut into discs having the same diameter as that of the crème brûlée insert.
Store in the freezer until you need to use them.
Ingredients
| LILLY NEUTRO | g 200 |
| JOYPASTE NOCCIOLA PIEMONTE | g 150 |
| water | g 200 |
| liquid cream 35% fat | g 1000 |
Preparation
In a planetary mixer with the whisk attachment, slightly whip and stabilize the cream with water and LILLY.
Combine to the flavouring paste until you obtain a soft mousse.
Ingredients
| MIRROR EXTRA DARK CHOCOLATE - heated to 55°C | To Taste |
| MIRROR CIOCCOLATO BIANCO - heated to 60°C | To Taste |
Half-fill the silicone mold for cakes with the hazelnut mousse.
Place the insert of crème brûlée, cover with the crunchy insert and spread a veil of mousse.
Close the cake with a disc of rollè and put in the blast chiller.
Wait for the dessert to be completely frozen, then remove from mold.
Frost with MIRROR EXTRADARK, then use a spatula "soiled" with some MIRROR EXTRA WHITE to smooth the glazed surface.
Place onto a plate and decorate as you like most.
Chef Executive, Pastry Chef and Chocolatier
"To create a perfect "spider web" effect it is essential to abide by the glaze temperatures specified in the recipe.
"
