ASIAN TWIST
Tea-infused modern dessert
Difficulty level
Tea-infused modern dessert
Ingredients
| AMERICAN COOKIES | g 500 |
| unsalted butter 82% fat | g 175 |
| JOYPASTE VANIGLIA CARIBE | g 15 |
Preparation
Mix all the ingredients in a planetary mixer with the paddle at low speed to obtain a non-homogeneous mixture, "crumbled".
Fill the silicone mould to a thickness of about 1 cm.
Bake at 160°C for about 12 minutes.
Ingredients
| IRCA GENOISE | g 500 |
| eggs | g 600 |
| honey | g 50 |
Preparation
Whip all the ingredients in a planetary mixer with whisk for 10-12 minutes (medium-high speed).
Bake at 220°-230°C for 6-8 minutes.
Place it in a blast chiller until completely cooled.
Cover with plastic film, store in the fridge.
Ingredients
| LILLY NEUTRO | g 50 |
| milk 3.5% fat | g 250 |
Preparation
Warm up the milk in the microwave at 40-45°C, then add LILLY NEUTRO and whisk.
Pour the mixture in the molds to create the insert and freeze.
Ingredients
| LILLY NEUTRO | g 220 |
| chai tea | g 10 |
| water | g 400 |
| liquid cream 35% fat | g 1.000 |
Preparation
Make a chai tea infusion (water and chai tea) and strain. Add LILLY NEUTRO and whisk.
Add semi-whipped cream and stir gently.
Ingredients
| MIRROR LIMONE | To Taste |
Preparation
Heat MIRROR LIMONE at 45°C
Half-fill the silicon mold with the mousse.
Add the milk jelly (still frozen), continue adding the mousse and last put on the top a layer of rollé.
Freeze, then unmold.
Cover with the melted MIRROR LIMONE.
Place the dessert over a crumble layer and decorate as you wish.
