|unsalted butter 82% fat||g 80|
|unrefined cane sugar||g 100|
|all-purpose flour||g 115|
|pistachio flour||g 100|
|JOYPASTE PISTACCHIO VERDE||g 20|
Mix the diced butter, JOYPASTE and dry ingredients in a planetary mixer with padle.
Obtain a compact mixture, then distribute it into small pieces on a baking tray with baking paper and bake in oven at 150° C for about 20 minutes.
|rosehip infusion||g 10|
|LILLY NEUTRO||g 100|
|liquid cream 35% fat||g 500|
Boil the water and add the rosehip infusion, leave to infuse for at least 30 minutes.
Strain and bring the weight of the liquid back to 150 g by adding more water at room temperature.
Add LILLY NEUTRO and mix until the product dissolves.
Whip the cream, keeping it soft, gently add it to the mixture and mix everything.
Spread the PRALIN DELICRISP PISTACHIO between two sheets of baking paper, up to a thickness of 2 mm; place it in the freezer until is completely frozen, then cut discs with a diameter of 4 cm.
In a silicone mold for cylinders with a diameter of 4 cm, place a still frozen pistachio disc on the bottom, fill with two teaspoons of FRUTTIDOR FRAGOLA and close with a second pistachio disc (always frozen), freeze everything in order to be able to extract them from the mold.
Half fill the DOBLA ROSE CUP (77677) with the mousse, insert the frozen filling by pushing it halfway, finish filling with the mousse, spred to level and place in the refrigerator.
Sprinkle the top with the crumbled streuser, a tuft of mousse (kept in the refrigerator) and decorate with the lid and two DOBLA leaves (48019 - Long leaves green/white).