CREAMY MODERN SINGLE-PORTIONS
|milk 3.5% fat||g 500|
|JOYPASTE VANIGLIA MADAGASCAR/BOURBON||g 30|
|egg yolks||g 125|
|unsalted butter 82% fat||g 125|
|unsalted butter 82% fat - softened at 20°C, to be added during the whipping||g 125|
Bring the milk and the flavouring paste to boil.
In a separate bowl, beat the egg yolk with sugar and SOVRANA.
Combine the mixture to the boiling hot liquids and cook until you get a creamy texure.
Stir the butter in.
Quickly cool down to 4°C.
Transfer the cream thus obtained in a planetary mixer and whip it together with the softed butter until well combined and airy.
|IRCA GENOISE GLUTEN FREE||g 1000|
|eggs - at room temperature||g 1200|
|egg whites - at room temperature||g 100|
|PASTA AROMATIZZANTE FRAGOLA||g 50|
|PASTA AROMATIZZANTE LAMPONE||g 50|
Whip IRCA GENOISE GLUTEN FREE, eggs and egg whites in a planetary mixer for about 15 minutes.
When done, combine the flavouring pastes stirring by hand.
Spread 650/700g of batter on each 60x40cm tray and bake at 220°C for about 6-8 minutes.
|milk 3.5% fat||g 230|
|Mascarpone cheese||g 120|
|liquid cream 35% fat||g 100|
|LILLY NEUTRO||g 40|
|SINFONIA CIOCCOLATO BIANCO||g 335|
|JOYPASTE VANIGLIA MADAGASCAR/BOURBON||g 20|
Bring milk and GLUCOSIO to boil, then add LILLY and JOYPASTE VANIGLIA MADAGASCAR/BOURBON.
Beat with a whisk, then pour onto chocolate and emulsify with an immersion blender.
While emulsifying, pour the cream in a stream and then add the mascarpone cheese.
You should obtain a liquid batter that will need a 16-hour rest in the fridge.
The following day, whip the mixture in the planetary mixer with a whisk or a paddle attachment.
Place the rollè at the bottom of the 40x40x4cm frame, then pour the mousseline cream and level.
Lay another layer of rollè and put in the blast chiller until frozen.
Remove from mould and decorate the top of the dessert with the namelaka using a pastry bag fitted with a small tip for St. Honoré.
Spray the diluted BLITZ to give a shiny gloss effect.
Cut into 10x4cm rectangular portions.