|IRCA GENOISE GLUTEN FREE||g 500|
|eggs - at room temperature||g 650|
|ZUCCHERO INVERTITO||g 60|
Whip all the ingredients in a planetary mixer with a whisk attachment for 10 minutes at high speed.
Spread the mixture into a 0.5-cm layer onto parchment paper, then bake at 210°C for 8 minutes (closed valve).
|LILLY NEUTRO||g 200|
|JOYPASTE RICOTTA||g 100|
|water - lukewarm||g 200|
|liquid cream 35% fat - lightly whipped||g 1000|
Mix the first three ingredients until well combined.
Add the cream in 2-3 times until you obtain a creamy mousse.
Half-fill the single-portion moulds with the mousse.
Use a spatula to create a hollow inside the mousse and pour some JOYFRUIT in, then cover the fruit filling and close with a disc of rollè.
Put in the blast chiller until frozen.
Remove from mould and glaze the single portions.
Place them onto discs of shortcrust pastry and decorate as you like.