|TOP FROLLA||g 1000|
|unsalted butter 82% fat||g 350|
|FARINA DI NOCCIOLE||g 200|
Mix all the ingredients in a planetary mixer to obtain a crumble.
Evenly spread into a steel ring and bake at 180 C° until golden-brown, then let cool down.
|liquid cream 35% fat||g 100|
|milk 3.5% fat||g 100|
|egg yolk||g 40|
Bring milk and cream to boil in the microwave or in a pot on the stove, meanwhile, beat the egg yolks with sugar and JOYPASTE in a separate bowl.
When boiling, combine the two mixture.
Continue to cook, stirring from time to time, until the creme reaches the 82°C.
|RENO CONCERTO BIANCO 31,50% - melted at 45°C||g 150|
|LILLY NEUTRO||g 20|
|FRUTTIDOR ALBICOCCA - blended and heated to 40°C||g 300|
Pour all the ingredients, together with the creme anglaise, into a high and tight container and emulsify with an immersion blender.
Fill the silicone moulds for inserts and freeze.
Cover the remaining creme with the cling film and store it in the fridge.
|LILLY NEUTRO||g 200|
|JOYPASTE PISTACCHIO SICILIA||g 150|
|liquid cream 35% fat||g 1000|
In a planetary mixer with the whisk attachment, slightly whip and stabilize the cream with LILLY and water.
Combine to the flavouring paste to create a soft mousse.
Half-fill the silicone mould with the pistachio mousse.
Place the cremeux insert and cover with a veil of mousse.
Put in the blast chiller until frozen.
Remove the frozen dessert from the mould and cover it with green cocoa butter velvet-effect spray.
Place onto the disc of crumble.
Whip the remaining apricot creme, transfer into a pastry bag and pipe some small puffs onto the top.
Decorate as you like most.
Chocolatier and Pastry Chef