MINI CYLINDER - RASPBERRY WHITE
Raspberry single-serve dessert
|IRCA GENOISE||g 400|
Whip all the ingredients in a planetary mixer with the whisk for 15 minutes.
Spread it over a 40x60 cm baking tray and bake it for 10 minutes at 2000°C.
|fresh full-fat milk (3,5% fat)||g 50|
|liquid cream 35% fat||g 250|
|LILLY NEUTRO||g 35|
|SINFONIA CIOCCOLATO BIANCO||g 300|
|BURRO DI CACAO||g 20|
|liquid cream 35% fat||g 150|
|raspberry purée||g 480|
Heat milk and cream (1) at 85°C then add LILLY NEUTRO.
Gently add the white chocolate and cocoa butter previously melted.
Mix with a hand blender.
Add cold cream (2) and put in the fridge to crystallize.
Once cool, add raspberry purèe and mix with a hand blender.
Cut a disc of biscuit, place it on the bottom of the DOBLA MINI CYLINDER and spread a layer of raspberry filling over its surface
Fill the single-serve with raspberry cream.
Decorate with DOBLA RASPBERRY.