MOUSSE CAKE WITH TROPICAL FLAVOUR
|eggs - at room temperature||g 300|
|JOYPASTE PISTACCHIO PRIME||g 50|
Whip all the ingredients in a planetary mixer with the whisk attachment for 10 minutes at medium speed.
Evenly spread the whipped mixture into a 1-cm thick layer onto parchment paper sheets, then bake for 8 minutes at 210°C (closed valve).
|PRALIN DELICRISP COCONTY - heated to 30°C||To Taste|
Spread PRALIN DELICIRSP into a thin layer between two sheets of parchment paper.
Refrigerate for 1 hour.
When cold, cut into a disc using a steel ring having a smaller diameter than the cake mould.
Refrigerate until you have to use it.
Half-fill a silicone mould with the passion fruit mousse.
Place the crunchy insert, cover with some more mousse and close with a layer of pistachio biscuit.
Put int the blast chiller until completely frozen.
Unmould and cover with yellow velvet spray.
Decorate with MIRROR MANDARINO.