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MINI CYLINDER - RASPBERRY WHITE

Raspberry single-serve dessert

Difficulty level

Ingredients

IRCA GENOISE g 400
eggs g 400

Preparation

Whip all the ingredients in a planetary mixer with the whisk for 15 minutes.
Spread it over a 40x60 cm baking tray and bake it for 10 minutes at 2000°C.

Ingredients

FRUTTIDOR LAMPONE To Taste

Ingredients

fresh full-fat milk (3,5% fat) g 50
liquid cream 35% fat g 250
LILLY NEUTRO g 35
SINFONIA CIOCCOLATO BIANCO g 300
BURRO DI CACAO g 20
liquid cream 35% fat g 150
raspberry purée g 480

Preparation

Heat milk and cream (1) at 85°C then add LILLY NEUTRO.
Gently add the white chocolate and cocoa butter previously melted. 
Mix with a hand blender.
Add cold cream (2) and put in the fridge to crystallize.
Once cool, add raspberry purèe and mix with a hand blender.

Final composition

Cut a disc of biscuit, place it on the bottom of the DOBLA MINI CYLINDER and  spread a layer of raspberry filling over its surface
Fill the single-serve with raspberry cream.
Decorate with DOBLA RASPBERRY.

Oriol Portabella
Oriol Portabella

Pastry Chef

Recipe created for you by Oriol Portabella