CHOCOLATE & ORANGE MOUSSE
|eggs - at room temperature
Whip all the ingredients in a planetary mixer with the whisk attachment at high speed for 8 minutes.
Spread the batter evenly into 5-mm thick layers onto trays lined with parchment paper, then bake at 220-230°C for a few minutes.
|PASTA BITTER - heated to 45°C
|liquid cream 35% fat - at room temperature
|unsalted butter 82% fat - softened
Emulsify PASTA BITTER with cream to make a ganache.
Combine the butter and 200g of the Italian meringue you made.
|PRALIN DELICRISP NOIR
Spread a thin layer of PRALIN DELICRISP between two sheets of parchment paper.
Freeze until completely hardened.
Use a steel ring to cut the frozen PRALIN DELICRISP, which has to be stored in the freezer until you need to use it.
Use a silicone mould for zuccotto, spread a layer of chocolate mousse, place the orange jelly, spread a veil of chocolate mousse, lay the disc of frozen crunchy filling, spread another veil of mousse and cover with a disc of chocolate rollé.
Put the zuccotto in the blast chiller until it hardens completely.
Unmould and glaze with MIRROR CIOCCOLATO.