TOFFEE FLAVOURED MOUSSE
MODERN CAKE WITH CARAMEL AND FRUIT
|IRCA BROWNIES CHOC||g 1000|
|unsalted butter 82% fat - melted||g 250|
Mix IRCA BROWNIES CHOC and water or 2-3 minutes in a planetary mixer with the paddle or the whisk attachment.
Then, pour the melted butter and stir until well combined.
Cast the mixture into a 1-cm layer into moulds, previously greased and floured, or onto parchment paper sheets.
Bake for 15-20 minutes at 180-190°C in a deck oven or at 170-180°C in a fan oven.
|liquid cream 35% fat - (1)||g 200|
|LILLY NEUTRO||g 200-250|
|TOFFEE D'OR CARAMEL||g 400|
|liquid cream 35% fat - (2) slightly whipped||g 1000|
Warm water and cream (1) and dissolve LILLY into the mixture.
Heat TOFFEE D'OR CARAMEL to 30°C and combine to the prepared mixture.
Whip the cream (2) until soft peaks form and carefully combine it to the mixture by stirring gently.
Use a round cutter to cut the brownie into discs of the desidered dimension.
Line the inside of the steel rings with an acetate collar.
Lay a disc of brownie at the bottom, then use a pastry bag fitted with a round plain tip to create a swirl of FRUTTIDOR PERA, having care not to touch the border of the ring.
Fill the mould up with the mousse and smooth well, then put in the blast chiller for 15 minutes.
Transfer the remaining mousse into a pastry bag fitted with a round plain tip nr.10 and use it to decorate the top of the cake, then return to the blast chiller.
When hardened, remove from mould, dust with HAPPYCAO and decorate as you like most.