EASTER FLOWER POT
WHITE CHOCOLATE VANILLA SINGLE-PORTION WITH MANGO CURD CENTER IN A CHOCOLATE-MADE POT
|IRCA BROWNIES CHOC||g 200|
|olive oil||g 20|
Melt butter, then mix all ingredients together in a planetary mixer with a whisk until well combined (2-3 minutes).
Bake in a 5mm high frame at 170°C for 18-20 minutes.
Let cool, then cut into small rounds using ring cutters.
|SINFONIA CIOCCOLATO BIANCO||g 100|
Warm honey to 30°C, stir in oats and then spread on a parchment paper lined baking tray.
Cook at 90°C for 1 hour.
Allow to cool, then transfer to a mixing bowl.
Melt chocolate. Then, while stirring continuously, pour melted chocolate in a stream onto the oats.
|TOP FROLLA||g 500|
|softened butter||g 200|
In a planetary mixer with the paddle attachment, beat all the ingredients together until they are well combined.
Refrigerate for at least 1 hour before rolling out to 3-4mm and cutting into some sticks.
Bake at 160°C for 12 minutes, conventional mode.
Pierce a small hole into the top of a DOBLA SHIMMER EGG and fill it with the JOYTOPPING TROPICALE (tropical).
Place a disc of brownie in the bottom of the DOBLA FLOWER POT, then half-fill it with the white chocolate vanilla mousse.
Press the filled egg into the center of the mousse and fill the rest of the pot with more white chocolate vanilla mousse.
Sprinkle with the white chocolate crumble and finish by placing the shortbread stick and a DOBLA SHIMMER EGG on the top of the dessert.