MODERN SINGLE-PORTION WITH DARK CHOCOLATE AND RED CHERRIES
|IRCA BROWNIES CHOC||g 1000|
|unsalted butter 82% fat||g 300|
In the planetary mixer, add IRCA BROWNIES CHOC and water and mix with a paddle at medium speed for about 2-3 minutes, then add melted butter.
Spread the mixture in a pan and bake at 190°C for 10 minutes.
|SINFONIA CIOCCOLATO FONDENTE 56%||g 600|
|liquid cream 35% fat||g 300|
|liquid cream 35% fat||g 500|
|LILLY NEUTRO||g 100|
Emulsify liquid cream and chocolate in order to prepare a ganache.
Whip the liquid cream with water and LILLY NEUTRO, then add it to the ganache stirring gently.
Use the chocolate mousse to half-fill the silicone mould and place the frozen jellified insert; cover with other mousse and close with a layer of brownie.
Put it in the blast chiller and leave until it is completely frozen.
Remove from the mould, cover with MIRROR EXTRADARK CHOCOLATE, previously heated at 55°C, and then with MIRROR EXTRAWHITE, previously coloured with red water-soluble colour and heated at 60°C.
Dress the top of the single-portion with a CHOCOLATE CHERRY DOBLA and a SPIRAL DARK DOBLA.