MIGNON EXOTIC CUBE

mix all the ingredients together with an immersion blender

spread on a 700g baking tray with a silicone mat for 60cmx40cm tray, and cook at 200 degrees for 4 minutes and steam at 50%

break through and reduce the temperature

-Heat the milk with the glucose to approximately 60°C, add the NEUTRAL LILLY and mix with an immersion mixer.
-Add the chocolate while continuing to mix.
-Add the cold cream slowly, continuing to mix.

pour 675g of namelaka on the biscuit, inside 1 steel frame 30cmx30cm height 3cm, and chill to temperature

before complete freezing, add a further layer of biscuit.

heat the puree, add the other ingredients, blend and place 450g immediately after the second layer of biscuit, blast chill again

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.

pour 675g of mousse over the gelled mixture and blast chill again

bring water and mirror to the boil, blend the chocolate and rest in the refrigerator for 6 hours.

scale to 55 degrees and spray on the frozen painting with a gun with a 3.0mm nozzle