IRCA | INEVITABLY TOGETHER

INEVITABLY TOGETHER

Modern mousse glazed with spider web effect

Difficulty level

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 qb
MIRROR CIOCCOLATO BIANCO - heated to 60°C qb
Final composition

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.

Recipe created for you by Fabio Birondi

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.

"