|IRCA GENOISE GLUTEN FREE||g 500|
|eggs - at room temperature||g 600|
Whip all the ingredients in a planetary mixer with a whisk attachment for 10-12 minutes at high speed.
Evenly spread the mixture into 8-mm layers onto parchment paper sheets, then bake for 8 minutes at 210-220°C (closed valve).
|LILLY LIMONE||g 100|
|milk - at 30°C||g 250|
|liquid cream 35% fat - lighly whipped||g 250|
Dissolve LILLY into water with a whisk.
Gently combine to the lighly whipped cream, then fill the mould for inserts and the mould for the topping.
Put in the blast chiller until frozen.
|LILLY NEUTRO||g 200|
|JOYPASTE PISTACCHIO VERDE||g 150|
|liquid cream 35% fat||g 1000|
In a planetary mixer slighlty whip and stablize the cream with water and LILLY.
Combine to the flavouring paste to make a soft mousse.
Half-fill the silicone mould with the pistachio mousse.
Place the insert of bavaroiese, spread a veil of mousse and cover with the rollè.
Remove the cake from mould and frost it with the mixture of MIRROR and BLITZ.
Cover the topping of bavaroise with the green cocoa butter velvet spray and place it on the top of the cake.
Chef Executive, Pastry Chef and Chocolatier