IRCA | COPACABANA

Ingredients

BISCUIMIX CHOC g 500
eggs - at room temperature g 300
water g 300

Preparation

Whip all the ingredients in a planetary mixer with the whisk attachment for 8-10 minutes at high speed.

Evenly spread the whipped mixture into a 1-cm thick layer onto parchment paper sheets, then bake for a short time at 220-230°C (closed valve).

Ingredients

TENDER DESSERT g 150
liquid cream 35% fat g 500
IRCA CHOC g 60
rum g 10
JOYCREAM DONATELLO qb

Preparation

In a planetary mixer with a whisk attachment, whip cream and TENDER DESSERT until soft peaks form.

Combine the flavouring paste and the rum by hand, using a spatula, until you the texture is homogeneous.

Puor into a silicone mould for insert, add JOYCREAM and stir in order to create a marble effect.

Put into the blast chiller until completely frozen.

Ingredients

TENDER DESSERT g 270
liquid cream 35% fat g 1000
JOYPASTE BANANA g 90

Preparation

In a planetary mixer with a whisk attachment, whip cream and TENDER DESSERT until soft peaks form.

Combine the flavouring paste by hand, using a spatula, until you the texture is homogeneous.

Use a part of the mousse to fill the cabosse-shaped silicone moulds. Put in the blast chiller until frozen.

Final composition

Use the banana mousse to fill the silicone mould for 3/4 of its volume.

Place the frozen insert, cover with a veil mousse and close with a layer of biscuit.

Put int the blast chiller until completely frozen.

Unmould and cover with white cocoa butter velvet-effect spray

Spray some cocoa-colour cocoa butter velvet-effect spray onto the cabosses of frozen mousse and use them to decorate the dessert.

Store at -18°C until the moment of serving.

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This recipe is measured out for two desserts with 18-cm diameter and 4.5-cm height.

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