IRCA | RED VELVET FLOWER POT

RED VELVET FLOWER POT

RED VELVET SINGLE-PORTION SERVED IN A CHOCOLATE-MADE POT

Difficulty level

Ingredients

full-fat milk (3,5% fat) g 250
liquid cream 35% fat g 250
PANNA COTTA MIX g 65
JOYPASTE PASTRY FRAGOLA g 20
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 5

Preparation

Combine milk, liquid cream, JOYPASTE VANIGLIA MADAGASCAR-BOURBON (vanilla) e PASTA FRAGOLA (strawberry) and bring to just below a boil.
Remove from heat and stir in PANNA COTTA MIX.
Cast into a mold so the panna cotta is 2cm high.
Allow to rest and set at room temperature for 15-20 minutes.
Once set, place in the freezer for 10-15 minutes.
Remove from the freezer and cut out discs with ring cutters.
Reserve in the freezer until ready to use.

Ingredients

liquid cream g 500
water g 150
LILLY CIOCCOLATO BIANCO g 100
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 5

Preparation

Combine all ingredients together in a planetary mixer and whip them at medium speed for 4-5 minutes.

Pour the mousse in a pastry bag.

Ingredients

IRCA GENOISE g 500
eggs g 500
egg whites g 100
CACAO IN POLVERE g 50
honey g 40
red colour g 2

Preparation

Whip all the ingredients together in a planetary mixer with a whisk for 10 minutes.

Spread 550g of batter in a thin layer onto a parchment paper lined baking tray and bake at 190°C for 5-6 minutes.

Ingredients

JOYTOPPING FRAGOLA g 100
cold water g 50
JOYPASTE ROSA g 1

Preparation

Combine all ingredients to create a soaking syrup for sponge layers.

Final composition

Brush a layer of strawberry and rose syrup over the red velvet rollé, then cut into discs using ring cutters.
Place a disc of red velvet rollé in the bottom of the DOBLA FLOWER POT and top with a layer of white chocolate white mousse.
Repeat layering steps 2-3 times until the rollé reaches 2cm below the top of the pot.
Remove a frozen disc of panna cotta from the freezer and place on top of the rollé.
Decorate the surface with DOBLA ROSE.