Whip all the ingredients in a planetary mixer for 10-12 minutes at medium speed.
Pour the mixture on silicone pastry mats or baking sheets and bake at 210 ° C for 6 -7 minutes with the closed steam valve.
Once the cake is done, put it in the blast chiller to keep the roll softer.
|SINFONIA CIOCCOLATO BIANCO||g 550|
|liquid cream 35% fat||g 300|
|liquid cream 35% fat||g 700|
|LILLY NEUTRO||g 70|
Melt the white chocolate in the microwave oven at 45 ° C , add 300 g of warm cream and create a ganache.
Semi-whip the 700 g cream with Lilly Neutral and water .
When the ganache is at about 38 ° C , add the cream and mix carefully.
Put part of thewhite chocolate mousse in the silicone cake mould , and then put the pear jelly cylinder .
End with the roll and freeze.
Remove from the cake mould and dip in the white penguin glaze with the help of some toothpicks.
Glaze the lemon mousse with MIRROR LEMON warmed at 40-45 °C.
Put the lemon mousse on the cake and garnish.