|TOP FROLLA||g 1000|
|unsalted butter 82% fat - softened||g 450|
|egg yolk||g 100|
Knead all the ingredients in a planetary mixer with htepaddle until the dough is well combined.
Refrigerate for 1 hour at least.
Roll out to a 5-6mm and cut out some discs having the same dimension as the steel ring you mean to use as a mould.
Bake at 180°C for about 10-12 minutes.
|AMERICAN CHEESECAKE||g 1000|
|water - at 35°C||g 1250|
|lemon juice||g 50|
|liquid cream 35% fat||g 800|
|LILLY NEUTRO||g 200|
|water - cold||g 100|
Mix AMERICAN CHEESECAKE and the heated water using a whisk.
While mixing, pour the lemon juice in.
Slighly whip the cream with LILLY NEUTRO and cold water.
Combine the slighly whipped cream to the first mixture by stirring gently with a spatula. We recommend to add the whipped cream in 2-3 times.
Line a steel ring with an acetate collar, then lay a disc of hazelnut shortcrust pastry in it.
Pour the mousse and smooth the surface out with a spatula.
Refrigerate for 4 hours at least.
Cover the top of the dessert with a layer of FRUTTIDOR LAMPONE and decorate as you like most.
You can replace butter with margarine in the recipe of the hazelnut shortcrust pastry."