Whip all the ingredients in a planetary mixer for 8-10 minutes, place the whipped dough in the previously well-greased and floured molds, then cook at 180-200 ° c.
|caster sugar||g 138|
|JOYPASTE VANIGLIA MADAGASCAR/BOURBON||g 10|
|fresh full-fat milk (3,5% fat)||g 600|
|LILLY NEUTRO||g 70|
|liquid cream 35% fat||g 700|
Grind the almonds with the sugar and in the meantime bring to boil the milk and the JOYPASTE VANILLA, then put it into a hot infusion for a few hours.
Sieve the liquid through a fine mesh. It must be 600 gr (add milk in the case).
Dissolve the SOVRANA in hot milk and make up to 84 ° c. Add the LILLY NEUTRO and mix and cool to about 28 ° C.
Add the semi-whipped cream without removing the mixture.
Put the peach and vanilla gelatin into a 12 cm silicone mold.
In a 14 cm silicone mold, place the hardened gelatin on the bottom and strain the blackberry mousse and chop.
In an 18 cm mold, place the disk of mousse and gelatine on the bottom and strain the blancmange mousse.
Cut the sponge cake and pass a thin layer of PRALIN DELICRISP FRUIT ROUGE and place it last inside the mold with the mousse. Put in Shock freezer
Turn out of the mold and glaze with MIRROR NEUTRAL heated to 50 ° C and decorate.