GLUTEN-FREE RASPBERRY ROLLÈ
BAKED BASE
Difficulty level
BAKED BASE
Ingredients
| IRCA GENOISE GLUTEN FREE | g 1.000 |
| eggs - lukewarm | g 1.300 |
| ZUCCHERO INVERTITO | g 120 |
Preparation
Whip all the ingredients in the planetary mixer for 8-10 mintues at high speed.
Ingredients
| LILLY NEUTRO | g 200 |
| liquid cream 35% fat | g 1.000 |
| water | g 200 |
| PASTA AROMATIZZANTE LAMPONE | g 60-80 |
Preparation
Whip cream, water and LILLY in a planetary mixer with the whisk attachment, until the mixture gains a smooth consistency.
Instead of the all-in-one method, you can also follow the indirect method: dissolve LILLY in water first, then combine it to the lightly whipped unsweetened cream.
At the end, combine JOYPASTE PASTRY to the mixture by stirring gently.
Ingredients
| LILLY NEUTRO | g 200 |
| liquid cream 35% fat | g 1.000 |
| water | g 200 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 30 |
Preparation
Whip cream, water and LILLY in a planetary mixer with the whisk attachment, until the mixture gains a smooth consistency.
Instead of the all-in-one method, you can also follow the indirect method: dissolve LILLY in water first, then combine it to the lightly whipped unsweetened cream.
At the end, combine JOYPASTE to the mixture by stirring gently.
Ingredients
| CHOCOSMART CIOCCOLATO BIANCO - melted at 32-35°C | g 400 |
| GRANELLA DI NOCCIOLA | g 80 |
Evenly spread the mixture into a layer of the desired thickness onto sheets of parchment paper.
For a 60x40cm tray, we suggest to use:
-400g of whipped mixture for a thin rollè
-500g of whipped mixture for a standard rollè
-600g of whipped mixture for a thick rollè.
Bake for a short time at 220-230°C (closed valve).
Out of the oven, quickly cool down the rollè and cover with cling film to avoid drying. Reserve in the fridge until you have to use it.
Flip the layer of rollè over and evenly spread it with the raspberry mousse onto the whole surface.
Roll it up until it reaches the diameter you want, then refrigerate for 2 hours at least.
In the end, transfer the vanilla mousse into a pastry bag fitted with a piping tube "à douilles" ("drop-shaped") and use it to decorate the top of the roll.
"For the best whipping results, we recommend to measured the doses out so that they are proportionate to the size of the planetary bowl.
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