|TOP MERINGUE||g 300|
|all-purpose flour||g 100|
|JOYPASTE NOCCIOLA||g 250|
|Warm water||g 175|
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.
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
|full-fat milk (3,5% fat)||g 225|
|LILLY NEUTRO||g 40|
|SINFONIA NOCCIOLATO BIANCO||g 340|
|liquid cream||g 225|
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).
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
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