RASPBERRY & ROSE FLOWER POT
SINGLE-PORTION WITH RASPBERRY AND ROSE MOUSSE TOPPED OFF WITH YUZU FOAM IN A CHOCOLATE-MADE POT
Whip all the ingredients in a planetary mixer at medium speed for 10-12 min.
Spread 450g layer of batter on 60x40cm parchment paper and sprinkle with the GRANELLA DI NOCCIOLA (hazelnut nibs).
Bake at 190°C for 4-5 minutes with the valve closed.
After baking, let cool for a few minutes, then cut into small rounds using ring cutters.
Cover with plastic sheets or cling film in order to avoid drying.
Put into the freezer until the time of use.
|MOUSSE CHOCOLATE WHITE
In a planetary mixer, add milk to IRCA WHITE CHOCOLATE MOUSSE and whip them together with a whisk at a medium speed until soft peaks form.
Pour the mousse into a pastry bag fitted with a round plain tip.
Add gelatin powder or sheets to cold water and let rest for at least 20-30 minutes.
Warm in a microwave until melted.
Warm yuzu puree to 25°C, add the gelatin mixture and JOYPASTE PASTRY LAMPONE, then stir.
Strain and place into a siphon.
Keep in the fridge until ready to charge (use two compressed air canisters for siphon).
Fill the DOBLA FLOWER POT 1/3 of the way with the raspberry rose mousse.
Place a thin layer of FRUTTIDOR LAMPONE (raspberry) on top of the mousse.
Place a disc of the hazelnut rollé and top with a fresh raspberry.
Pipe the white chocolate mousse around the raspberry and fill up the rest of the pot.
Pipe a small quatity of FRUTTIDOR LAMPONE (raspberry) and top with yuzu foam.
Finish with the Dobla Rose 2D Red.