DELICATE SWEETNESS
Difficulty level
Ingredients
| IRCA GENOISE GLUTEN FREE | Kg 1 |
| eggs | g 1100 |
| LEVOSUCROL | g 100 |
Preparation
mix all the ingredients together at room temperature, spread 700g of dough for a 60x40cm pan on a baking tray and cook at 200 degrees for 4 minutes with 50% steam
cut discs of the correct size
Ingredients
| Mango compote / passion fruit Ravifruit | g 250 |
| LILLY NEUTRO | g 40 |
| water | g 40 |
| extra virgin olive oil | g 30 |
| grated lime zest | To Taste |
Preparation
heat the compote slightly, add the other ingredients, mixing well, place in the insert molds with a bisque disc, reduce the temperature
Ingredients
| RENO X BIANCO | g 200 |
| liquid cream | g 40 |
| water | g 80 |
| JOYGELATO COCCO | g 25 |
| liquid cream | g 240 |
| water | 50 |
| LILLY NEUTRO | g 50 |
Preparation
Melt the chocolate at 45°C, add it to the water (1), liquid cream (1) and Joygelato coconut, mixing until you obtain a soft and homogeneous ganache.
Separately, whip cream (2), water (2) and LILLY NEUTRO in a planetary mixer until you obtain a soft consistency.
Add the whipped cream to the ganache twice, mixing gently.
Dress the mousse in the silicone molds and insert the gelled product, more mousse and
Place everything in the blast chiller until completely frozen.
Ingredients
| TOP FROLLA GLUTEN FREE | g 1 |
| unsalted butter 82% fat | g 300 |
| eggs | g 150 |
| Pasta Frutta Oro lemon - Cesarin | g 50 |
Preparation
mix all the ingredients
roll out to a height of approximately 2mm, cool, cut into small discs and cook at 170 degrees for 15 minutes
Ingredients
| water | g 132 |
| gelatin powder or sheets 200 bloom | g 22 |
| sugar | g 300 |
| GLUCOSIO | g 300 |
| water | g 150 |
| skim condensed milk | g 200 |
| RENO X BIANCO | g 250 |
Preparation
Bring water, sugar and glucose to 103 degrees.
Add the rehydrated gelatin with the corresponding water, the condensed milk and the chocolate with the water-soluble pink powder coloring
Chill overnight
Glaze the frozen single portion with the 35 degree icing, place it on the shortcrust pastry disk and decorate with Spot pastel and Spears by Dobla
Pastry Chef
