|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).
|FRUTTIDOR FRUTTI DI BOSCO||g 400|
|water - heated to 40°C||g 100|
|LILLY NEUTRO||g 100|
Dissolve LILLY NEUTRO in the water.
Combine to FRUTTIDOR and pour into the silicone mould for inserts.
Freeze until fully hardened.
|liquid cream 35% fat||g 1000|
|LILLY MANGO||g 200|
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 mousse.
Place the jelly insert, spread a veil of mousse and cover with the rollè.
Remove the cake from mould and glaze it with MIRROR TROPICAL and MIRROR FRUTTI DI BOSCO.
Decorate as you like most.
Chef Executive, Pastry Chef and Chocolatier