|TOP CAKE||g 500|
|unsalted butter||g 250|
|JOYPASTE VANIGLIA MADAGASCAR/BOURBON||g 20|
|chopped pistachios||g 100|
Mix the first 4 ingredients with a whisk in a planetary mixer for 6 minutes at medium-low speed.
Incorporate the chopped pistachios. Pour in buttered and floured mold and at the end insert the whole cherries. Cook at 180-190 ° C. in a 18 cm diameter mold.
|glucose syrup||g 8|
|SINFONIA CIOCCOLATO BIANCO||g 275|
|liquid cream||g 200|
|LILLY NEUTRO||g 35|
|LILLY NEUTRO||g 100|
Let boil the milk and the glucose and add the Lilly and mix with a whisk, add the chocolate mixture in 3 times and then the pistachio paste with its water.
Add the cold cream, mix and leave in the refrigerator overnight.
The next day, whisk for a few minutes in a planetary mixer.
|FRUTTIDOR AMARENA||g 400|
|LILLY NEUTRO||g 60|
Heat the water in the microwave oven, melt the neutral lilly and finally insert the fruttidor.
Pour into a 14 cm diameter silicone mold and freeze.
|CHOCOSMART CIOCCOLATO BIANCO||g 400|
|PRALIN DELICRISP PISTACHE||g 100|
Melt the ingredients and use at 32-35 degrees C.
Glaze the cake with anhydrous pistachio icing. Place the gelee in the center of the cake with the black cherry, then put on the surface the BLITZ .
Whip the pistachio namelaka in a planetary mixer and with the help of a striped nozzle create spikes next to the gelee. Place a disc of tempered white chocolate sprinkled with some green color.