COPACABANA
Ingredients
| BISCUIMIX CHOC | g 500 |
| water | g 300 |
| eggs | g 300 |
| TOTAL | g 1.100 |
Preparation
Recipe for two cakes, diameter: cm 18 - height: cm 4.5
Whip the cream and TENDER DESSERT/TENDER MIX at middle speed with a planetary mixer with whisk, leaving the mixture semi-whipped; add JOYPASTE BANANA and mix gently. Fill in 4 mono-portion silicon moulds with half-cocoa bean shape and put into a shock freezer. Fill in a silicon mould with 18 cm diameter for ¾ with the banana semi-frozen, put the chocolate and Rhum disk and close by making a chocolate Biscuit disk adhere with some banana semi-frozen; put into a shock freezer at -30°C. Take out of the silicon mould, spray with White Velvet effect and decorate with two mono-portions with cocoa bean shape previously sprayed with Cocoa Velvet effect. Keep at -18°C until usage.
Ingredients
| liquid cream 35% fat | g 500 |
| TENDER DESSERT | g 150 |
| IRCA CHOC | g 60 |
| rum | g 10 |
| TOTAL | g 720 |
Preparation
Recipe for two cakes, diameter: cm 18 - height: cm 4.5
Whip the cream and TENDER DESSERT/TENDER MIX at middle speed with a planetary mixer with whisk, leaving the mixture semi-whipped; add JOYPASTE BANANA and mix gently. Fill in 4 mono-portion silicon moulds with half-cocoa bean shape and put into a shock freezer. Fill in a silicon mould with 18 cm diameter for ¾ with the banana semi-frozen, put the chocolate and Rhum disk and close by making a chocolate Biscuit disk adhere with some banana semi-frozen; put into a shock freezer at -30°C. Take out of the silicon mould, spray with White Velvet effect and decorate with two mono-portions with cocoa bean shape previously sprayed with Cocoa Velvet effect. Keep at -18°C until usage.
Ingredients
| liquid cream 35% fat | g 1.000 |
| JOYPASTE BANANA | g 90 |
| TOTAL | g 1.360 |
Preparation
Recipe for two cakes, diameter: cm 18 - height: cm 4.5
Whip the cream and TENDER DESSERT/TENDER MIX at middle speed with a planetary mixer with whisk, leaving the mixture semi-whipped; add JOYPASTE BANANA and mix gently. Fill in 4 mono-portion silicon moulds with half-cocoa bean shape and put into a shock freezer. Fill in a silicon mould with 18 cm diameter for ¾ with the banana semi-frozen, put the chocolate and Rhum disk and close by making a chocolate Biscuit disk adhere with some banana semi-frozen; put into a shock freezer at -30°C. Take out of the silicon mould, spray with White Velvet effect and decorate with two mono-portions with cocoa bean shape previously sprayed with Cocoa Velvet effect. Keep at -18°C until usage.
