IRCA | RING - RASPBERRY AND CHOCOLATE

RING - RASPBERRY AND CHOCOLATE

Raspberry and chocolate single portion

Difficulty level

Ingredients

IRCA GENOISE CHOC g 400
eggs g 400

Preparation

Mix 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

Ingredients

FRUTTIDOR LAMPONE qb

Ingredients

fresh full-fat milk (3,5% fat) g 550
liquid cream 35% fat g 550
egg yolk g 220
caster sugar g 110

Preparation

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.

Ingredients

creme anglaise - at 45°C g 325
SINFONIA CIOCCOLATO FONDENTE 68% g 375
liquid cream 35% fat - semi whipped g 450

Preparation

Melt SINFONIA CIOCCOLATO FONDENTE 68% at 45°C and add it to the crème angalise previously cooled to 45°C and mix with a hand blender.
Add in 2 or 3 times the semi-whipped cream stirring gentily.

Ingredients

creme anglaise g 1000
SINFONIA CIOCCOLATO LATTE 38% - melted at 40°C g 570
LILLY NEUTRO g 30

Preparation

Add LILLY NEUTRO and SINFONIA LATTE 38% (previously melted at 40°C) to the crème anglaise and mix with a hand blender.

Ingredients

raspberries purée g 250
SINFONIA CIOCCOLATO BIANCO g 400
LILLY NEUTRO g 40
liquid cream 35% fat g 400

Preparation

Warm the raspberry purèe at 75°C, add LILLY NEUTRO and emulsify using a hand blender.
Add SINFONIA CIOCCOLATO BIANCO previously melted at 40°C.
Add cold liquid cream and continue mixing.
Store the cream in the fridge.

Ingredients

MIRROR LAMPONE qb
Final composition

Cut a disc of chocolate bisquit and place it on the bottom of the DOBLA RINGS OVAL DARK.
Spread a disc of FRUTTIDOR LAMPONE in the centre of the single-portion.
Spread another layer of dark chocolate mousse to fill 3/4 of the single-portion.
Complete with a layer of raspberry and milk chocolate mousse.
Put it in the blast chiller, then glaze the surface of the dessert with a thin layer of raspberry jelly.
Decorate with DOBLA PEACH BLOSSOM FLOWER and DOBLA RASPBERRY.

Recipe created for you by Oriol Portabella

Pastry Chef