LAVENDER
SINGLE-PORTION WITH A FLOREAL FLAVOUR
Difficulty level
SINGLE-PORTION WITH A FLOREAL FLAVOUR
Ingredients
| LILLY NEUTRO | g 100 |
| FRUTTIDOR MIRTILLO - at room temperature | g 400 |
| water - lukewarm | g 100 |
Preparation
Dissolve LILLY into water.
Combine to FRUTTIDOR.
Pour into a silicone mould for inserts and freeze.
Ingredients
| LILLY NEUTRO | g 200 |
| dried lavender flowers | g 15 |
| water | g 300 |
| liquid cream 35% fat - lightly whipped | g 1000 |
Preparation
Steep the lavander flowers in the water overnight.
Sieve the brew and combine to LILLY.
Gently combine to the lightly whipped cream to create a soft mousse.
Ingredients
| MIRROR CIOCCOLATO BIANCO - heated to 45°C | To Taste |
| food colourant - water-soluble, lilac | To Taste |
Preparation
Combine the two ingredients without incorporating air.
Half-fill the silicone mould with the mousse and insert the frozen jelly, then spread another veil of mousse and cover with a layer of rollè.
Put in the blast chiller until frozen.
Remove from mould and glaze with the coloured MIRROR.
Place onto support made of shorcrust pastry and decorate as you like.
