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Ingredients

AVOLETTA g 550
VIGOR BAKING g 4
all-purpose flour g 50
cornstarch g 50
egg whites g 370
unsalted butter 82% fat - melt g 120

Preparation

- Mix all the powdered ingredients by hand with a whisk.
- Add the egg whites and then the melted butter, continue to mix.
- put into a 60cm x 40cm micro-perforated plate and bake at 180 ° C for 12 min.
 

Ingredients

liquid cream 35% fat g 400
caster sugar g 30
egg yolk g 67
LILLY NEUTRO g 20
JOYPASTE PISTACCHIO PURA g 75
salt g 1.5

Preparation

- Boil the cream and in another bowl mix yolk and sugar with a whisk.
- Pour it over the hot cream and bring it to boil at 82-84°C, keep in mind to regularly mix the cream to avoid any coagulation.
- Add LILLY NEUTRO and mix with a whisk, then add JOYPASTE PISTACCHIO 100% and salt, to conclude emulsify with an immersion blender.

Ingredients

SINFONIA CIOCCOLATO BIANCO g 200
liquid cream 35% fat g 40
water g 60
liquid cream 35% fat g 240
LILLY NEUTRO g 50
water g 50

Preparation

-Melt the chocolate at 45 °C.
-Warm up the liquid (1) to about 20°C.
-Add the chocolate and mix with a hand blender to obtain a fluid ganache.
-Semi-whip the cream (2) with LILLY NEUTRO and water (2).
-Gradually add the semi-whipped cream tp the ganache (25-30°C) using a spatula.

Ingredients

SINFONIA CIOCCOLATO BIANCO g 100
BURRO DI CACAO g 100
coloured cocoa butter - black To Taste

Preparation

- Melt the white chocolate and cocoa butter at 45 ° C.
- Add a few drops of black cocoa butter until the desired color is reached.

Ingredients

all-purpose flour g 90
FARINA DI NOCCIOLE g 100
unsalted butter 82% fat g 100
raw sugar g 100
CACAO IN POLVERE g 10

Preparation

- mix all the ingredients in a planetary mixer with leaf for a few minutes.
- spread the crumble on the pan with forosil and bake at 160 ° C for 10/12 min.

Ingredients

sour cherry purée g 500
g 5
caster sugar g 100
lemon juice 1

Preparation

- Bring everything to a boil.

Final composition

- Pour the white chocolate mousse into the "zen" Pavoni mould (cod. PX4301) until it reaches the middle of the mould.
- Insert the frozen pistachio cream and the almond financier pad and cover with another layer of white chocolate mousse.
- Place the mould in a blast chiller until the single portion has been completely frozen.
- remove the dessert from the mould.
- Spray, with the aid of an airbrush, the grey cocoa mass on the still frozen single portion.
- Spray black cocoa butter with a toothbrush.
- Decorate the dish with the sour cherry coulis and place the cocoa crumble with the help of a coppapasta to maintain the round shape.
- Place the single portion still frozen on top of the crumble.
- Decorate with a mint leaf.
- Thaw in the refrigerator and serve.

Recipe created for you by Mirko Scarani

Pastry Chef