MINI CYLINDER - CARAMEL DARK
Chocolate and caramel single-serve dessert
|AMERICAN BROWNIE DOUBLE CHOCOLATE||g 500|
|unsalted butter 82% fat - melted||g 200|
Mix all the ingredients in a planetary mixer with leaf for 3-4 minutes.
Pour the mixture in 1 cm high molds and bake at 170°C for 15 minutes.
Let them cool completely.
|fresh full-fat milk (3,5% fat)||g 125|
|liquid cream 35% fat||g 125|
|egg yolk||g 50|
|caster sugar||g 25|
|LILLY NEUTRO||g 15|
|SINFONIA CIOCCOLATO LATTE 38%||g 455|
|liquid cream 35% fat||g 450|
Gently stir sugar with egg yolks.
Mix milk and cream (1) and bring them to a boil.
Pour 1/3 of it on the yolks and sugar mixture and mix.
Add the remaining milk/cream mixture and heat at 85°C. Continue stirring with a spatula to obtain a crème anglaise.
Remove from heat, add LILLY NEUTRO and mix with a hand blender.
Melt SINFONIA CIOCCOLATO LATTE 38% at 45°C and add it to the crème angalise previously cooled to 45°C and mix with a hand blender.
Once the mixture is 30°C, add in 2 or 3 times the half-whipped cream (2) stirring gentily.
Cut a disc of brownie, spread the crunchy layer over its surface and place it on the bottom of the DOBLA MINI CYLINDER WHITE/DARK.
Fill with a layer of caramel cream and a layer of milk chocolate mousse.
Decorate the top with CRUNCHY BEADS DARK and CRUNCHY BEADS WHITE