MODERN MILK CHOCOLATE SINGLE-PORTION WITH ALMOND AND ORANGE
|TOP FROLLA||g 500|
|unsalted butter 82% fat||g 225|
|almond flour||g 150|
Mix all ingredients together and refrigerate for 2 hours at least.
Use a dough sheeter to roll out the shortcrust pastry in a 3-4 mm thick pastry sheet and bake at 170-180°C.
|SINFONIA CIOCCOLATO LATTE 38%||g 600|
|liquid cream 35% fat||g 350|
|liquid cream 35% fat||g 600|
|LILLY NEUTRO||g 70|
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 freezed jellified insert; cover with other mousse and close with the shortcrust pastry base, previously covered with PRALIN DELICRISP CLASSIC.
Put it in the blast chiller and leave until it is completely frozen.
Remove from the mould, glaze with MIRROR CIOCCOLATO heated at 45-50°C, some spots of coppery hydroalcoholic colour and dress the top of the single-portion with slices of CHOCOLATE ORANGE LID.