IRCA | WINTER TART

Ingredients

water g 200
TOP MERINGUE g 300
DELINOISETTE g 280
all-purpose flour g 100
JOYPASTE NOCCIOLA g 250
Warm water g 175

Preparation

Whip Top Meringue with warm water (1).
Mix Delinoisette with flour, and moisturize Joypaste Nocciola Italia with hot water (2) mixing with a blender immersion.
When Top Meringue is well assembled, add alternating the powders with the hydrated Joypaste, mixing with a marisa.
Place on a baking sheet 60cm x 40cm with parchment paper, and bake at 180 ºC for 10 minutes, of which the last 3 with open valve.

Ingredients

Cabernet red wine g 250
PANNA COTTA MIX g 60
JOYPASTE CANNELLA g 10
liquid cream g 250

Preparation

Bring the wine to a boil until reduced to 200g
Combine the Joypaste, Panna Cotta Mix and mix.
Add the liquid cream and mix.
Pour into the mold for cylinder insert with a diameter 6cm and height 0.5cm.
Put in the blast chiller

Ingredients

full-fat milk (3,5% fat) g 225
GLUCOSIO g 10
LILLY NEUTRO g 40
SINFONIA NOCCIOLATO BIANCO g 340
liquid cream g 225

Preparation

Heat the milk with glucose to about 60 ºC, add the LILLY NEUTRO and mix with immersion mixer.
Add the chocolate while continuing to mix.
Add the cold cream gently while continuing to mix.
Cover with contact film and refrigerate for at least 4 hours.
Assemble in planetary at medium speed with whisk until you get the necessary consistency (about 1 minute).

Final composition

Place the Dacquoise disc on the bottom of the Dobla tart, then the Vin Brulè frozen panna cotta disc and then using a sac-a-poche with a smooth spout 8mm in diameter. Fill, shave and decorate the top with namelaka.
Dust with Snow White and decorate with Dobla decorations

11215 Tartelette cup 7cm

77856 Icing cookie Winter hat

77855 Icing cookie Snowman