MODERN SINGLE-PORTION WITH CHOCOLATE AND CARAMEL
In the planetary, whip all the ingredients together for 8-10 minutes at high speed.
Spread the batter on a sheet of baking paper an bake for about 8 minutes at 220-230°C with closed valve.
Add LILLY NEUTRO, TOFFEE D'OR CARAMEL and water, then emulsify.
Fill the silicone mould for inserts and freeze.
|liquid cream 35% fat||g 300|
|liquid cream 35% fat||g 700|
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 while stirring gently.
Half-fill the silicone mould with the chocolate mousse, then place the frozen jellified insert; cover with other mousse and close with a layer of bisquit.
Put it in the blast chiller and leave until it is completely frozen.
Remove from the mould, cover with MIRROR CARAMEL and BLITZ ICE GLITTER GOLD (70-30) heated at 55°C.
Dress the top of the single-portion with a spiral of well firm caramel mousse and a SPEAR DARK DOBLA.