IRCA | MONO PINEAPPLE AND ALMOND

MONO PINEAPPLE AND ALMOND

GLUTEN FREE and LACTOSE FREE plate desserts
Difficulty level

Ingredients

TOP FROLLA GLUTEN FREE g 1000
unsalted butter g 300
eggs g 150
poppy seeds g 100
PASTA AROMATIZZANTE LIMONE g 30

Preparation

Mix all the ingredients in a planetary mixer with the leaf.
Roll out the pastry between 2 sheets of baking paper, roll it to the desired thickness and place in the refrigerator to rest for at least 2 hours.
cut out some shortcrust pastry disks of the diameter according
to the chosen tartlet, bake the empty bottoms in Formasil molds at 170 degrees for 10/15 minutes.

Ingredients

FRUTTIDOR ANANAS qb

Preparation

Once cooled, fill the tartlets with FRUTTIDOR ANANAS lightly blended previously

Ingredients

g 16
water g 80
lactose-free milk g 230
sugar g 160
JOYPASTE MANDORLA TOSTATA g 40-50
g 740

Preparation

Rehydrate the gelatin with water.
Bring the milk to a gentle boil along with the sugar and almond paste
insert the rehydrated gelatin and blend with an immersion blender, once the mixture reaches 28-30 degrees, gently add the semi-whipped cream.
Pour into half-sphere molds that match the tartlet.

Ingredients

MIRROR NEUTRAL g 200
water g 10

Preparation

Mix MIRROR NEUTRAL with water and bring to a slight boil
 
Pour into the gun and spray on the frozen hemispheres
Final composition
Place the frozen and jellied mousse hemispheres directly
on top of the tartlets filled with FRUTTIDOR PINEAPPLE.
Decorate the plate with FRUTTIDOR PINEAPPLE, chopped almonds and crumbled shortcrust pastry
Recipe created for you by Davide Lista

Pastry Chef