IRCA | YOGURT AND PEACH SAVARIN

 

- ROLLE RECIPE:  
BISCUIMIXg500
Waterg300
Whole eggsg300

Whip al the ingredients in a planetary mixer at high speed for 8-10 minutes. Roll out the whipped mixture uniformly onto sheets of parchment paper with 0,5 cm thickness. Then briefly bake at 220°-230°C with closed valve. After baking, let it cool for some minutes, then cover with plastic sheets to avoid drying and put into the fridge until he time of use. 

 

- YOGURT MOUSSE RECIPE:  
Cream (35% fat)1.000
JOYDESSERT YOGURT PREMIUMg300
Waterg300

Mix water with JOYDESSERT YOGURT PREMIUM; add the semi-whipped cream and gently mix until a soft consistency is obtained. 

Pour the yoghurt mousse into a mono-portion silicon mould for savarin, close with a biscuit layer and put into a blast chiller. Take out of the mould, spray with velvet effect (cocoa butter and white chocolate), lay the cake onto a baked shortpastry disk (H mm 2) and fill in the centre with FRUTTIDOR PEACH. Decorate with a coloured chocolate ball.