SPRING FLOWER POT
Blueberry and cheese single-serve dessert
|caster sugar||g 80|
|type 00 white flour||g 20|
Mix all the ingredients with hand blender.
Pour into a whipping siphon and charge it with two cartridges.
Let it rest for 2 hours in the fridge and then prepare some plastic cups with a perforated bottom and fill each of them with 30g of sponge mixture.
Bake in the microwave on high for 40 seconds and then let it cool completely.
Cut the sponge cake in 1 cm high discs.
|liquid cream 35% fat||g 500|
|LILLY CHEESE-KAESE||g 200|
Add water to the LILLY LIMONE and whip them together with a whisk.
Add the cold liquid cream and whip in a planetary mixer until semi-whipped consistency.
Cover the top of the dessert with granola (a mixture of oatmeal, honey and nuts)
Place a disc of genoise on the bottom of the DOBLA FLOWER POT.
Using a plastic bag, fill the pot with a layer of FRUTTIDOR MIRTILLO.
Fill the rest of the pot with a layer of cheese mousse.
Decorate the top of the dessert with garnola, DOBLA BLUEBERRY, and fresh mint leaves
You can use a lot of DOBLA decorations: SPOTS PASTEL, BUTTERFLY PINK/WHITE, PURPLE FLOWER, DAISY XL, PINK FLOWER