facebook-tracking-pixelIRCA | GREEN ICE

Ingredients

IRCA GENOISE GLUTEN FREE g 500 
eggs - at room temperature g 600
honey g 50

Preparation

Whip all the ingredients in a planetary mixer with a whisk attachment for 10-12 minutes at high speed.

Evenly spread the mixture into 8-mm layers onto parchment paper sheets, then bake for 8 minutes at 210-220°C (closed valve).

Ingredients

LILLY LIMONE g 100 
milk - at 30°C g 250
liquid cream 35% fat - lighly whipped g 250

Preparation

Dissolve LILLY into water with a whisk.

Gently combine to the lighly whipped cream, then fill the mould for inserts and the mould for the topping.

Put in the blast chiller until frozen.

Ingredients

LILLY NEUTRO g 200
JOYPASTE PISTACCHIO VERDE g 150 
water g 200
liquid cream 35% fat g 1000

Preparation

In a planetary mixer slighlty whip and stablize the cream with water and LILLY.

Combine to the flavouring paste to make a soft mousse.

Ingredients

MIRROR CIOCCOLATO BIANCO - heated to 45°C g 200
Final composition

Half-fill the silicone mould with the pistachio mousse.

Place the insert of bavaroiese, spread a veil of mousse and cover with the rollè.

Freeze.

Remove the cake from mould and frost it with the mixture of MIRROR and BLITZ.

Cover the topping of bavaroise with the green cocoa butter velvet spray and place it on the top of the cake.

Fabio Birondi
Fabio Birondi

Chef Executive, Pastry Chef and Chocolatier

Recipe created for you by Fabio Birondi