THE THREE COLORS OF CHRISTMAS
2021 Winter Wonderland special recipe
|JOYPASTE MANDORLA TOSTATA||g 225|
|RENO CONCERTO BIANCO 31,50%||g 60|
|fleur de sel||g 2|
|chopped roasted almonds||g 20|
Melt the chocolate, add the almond pasta to the almond and mix adding the other ingredients.
Spread a thin layer (4mm) between two sheets of parchment paper and break down in negative, then cut out the discs to be used as bottom of the cake.
Store in freezer.
|egg whites||g 250|
|caster sugar||g 60|
|all-purpose flour||g 100|
Dry mix DELINOISETTE and flour.
Beat the egg white with the granulated sugar until stiff and add the "dry" ingredients, mixing gently.
Form the discs with the help of a sac-à-poche with smooth nozzle on a baking sheet with baking paper (slightly larger than the size of the insert of the single portion, as if they were macarons).
Cook at 180 º C for about 10-12 minutes.
Once cooked and let cool, they will be copulated to the exact diameter of the insert.
|FRUTTIDOR MIRTILLO||g 200|
|pear purée||g 200|
|coconut milk||g 70|
|LILLY NEUTRO||g 70|
|Grated coconut / coconut flour||g 20|
Dissolve the LILLY NEUTRO in the slightly warm coconut milk, add the FRUTTIDOR and the pear puree. Mix and add the grated coconut.
Pour into the moulds inserts (cylinders 2 cm smaller than the single portion) and fill for about 1.5 cm.
Close with the Dacquoise disc and abate in negative.
|liquid cream 35% fat||g 150|
|SINFONIA NOCCIOLATO BIANCO||g 280|
|liquid cream 35% fat||g 200|
|LILLY NEUTRO||g 50|
Bring the cream to boil (1) and pour over the chocolate, emulsify until you get a shiny ganache.
Rehydrate LILLY NEUTRAL with water and add it to the liquid cream (2), then emulsify with the ganache.
Put in the refrigerator at 4°C for one night.
Mount in a medium-speed planetarium until a foamy consistency is obtained.
|JOYCOUVERTURE PISTACCHIO||g 500|
Dissolve the JOYCOUVERTURE at 30°C, keeping it always mixed.
Add the fat-soluble color (better liquid in oil) until you reach a beautiful green color.
Fill at 1/2, the single-portion cylinder mold, with the mousse mounted.
Put in the frozen linsert, pushing to make sure there are no air bubbles.
Close with mousse and crispy disc, put in a blast chiller to abate in negative.
With a 30° C covering, quickly cover the single portions still frozen.
Decorate the top with small tufts of mousse and pieces of Dacquoise.