RING PINEAPPLE DARK
Chocolate and pineapple single-serve dessert
|IRCA GENOISE CHOC||g 400|
Whip all the ingredients in a planetary mixer for 15 minutes.
Spread the mixture over a 40x60cm baking tray with parchment paper and bake at 200°C for 6-8 minutes
|liquid cream 35% fat||g 200|
|fresh full-fat milk (3,5% fat)||g 200|
|egg yolks||g 80|
|caster sugar||g 40|
Gently stir sugar with egg yolks.
Mix milk and cream and bring them to a boil.
Pour 1/3 of it on the yolks and sugar mixture and mix.
Add the remaining milk/cream mixture and heat at 85°C. Continue stirring with a spatula to obtain a crème anglaise.
Remove from heat and mix with a hand blender.
|creme anglaise||g 500|
|SINFONIA CIOCCOLATO FONDENTE 68%||g 90|
|SINFONIA CIOCCOLATO LATTE 38%||g 95|
|LILLY NEUTRO||g 10|
Heat the crème anglaise at 45°C, then add LILLY NEUTRO.
Melt SINFONIA CIOCCOLATO LATTE 38% and SINFONIA CIOCCOLATO FONDENTE 68% at 45°C, then add the chocolate to the cream.
Mix using a hand blender.
Spread the cruchy layer over the chocolate biscuit, then cut some discs with a pastry ring and place them on the bottom of the ring.
Fill the ring with chocolate mousse.
Spread a layer of glossy pineapple filling to finish the dessert.
Decorate with DOBLA MINI GOLD PEARL.