|liquid cream 35% fat||g 500|
|cold water||g 100|
|LILLY NEUTRO||g 100|
Make a cold infusion overnight with the previously washed basil leaves.
In the morning remove the leaves from the cream, add the cold water - the LILLY NEUTRO and semi-whisk.
Pour about 2 cm of basil mousse over the crunchy base. Freeze.
|fresh milk - high quality||g 200|
|JOYPASTE ALBICOCCA||g 40|
|LILLY NEUTRO||g 50|
|SINFONIA CIOCCOLATO BIANCO||g 350|
|liquid cream 35% fat||g 300|
Heat the milk and add the Lilly Neutro then the white chocolate and make a ganache. Finally, insert the apricot Joypaste and the cream at a temperature of about 5 ° C. Mix very well with a blender.
Cover with contact film and leave to crystallize overnight in the refrigerator.
Whip with a whisk in a planetary mixer.
Sprinkle the basil mousse with white cocoa butter, place the tropical jelly covered with BLITZ ICE in the center of the cake, dress the fruity apricot chantilly on the entire edge of the cake with a smooth nozzle. Put in the freezer for a few minutes.
With the help of a small scoop heated with a blowpipe, create a hole in the upper part of the fruity chantilly tuft. Dress a bit of MIRROR TROPICAL inside the hole.