PUMPKIN
Dessert for the annual occasion, which contains the autumnal flavors of pumpkin and chestnuts, together with the freshness of lemon
Difficulty level
Dessert for the annual occasion, which contains the autumnal flavors of pumpkin and chestnuts, together with the freshness of lemon
Ingredients
| IRCA GENOISE | g 900 |
| chestnut flour | g 100 |
| eggs | g 1100 |
| LEVOSUCROL | g 100 |
| chestnuts | To Taste |
Preparation
mix all the ingredients together with an immersion blender
spread on a baking tray with a 700g/800g silicone mat for 60cmx40cm tray, sprinkle with well-drained candied chestnuts, and cook at 200 degrees for 4 minutes and steam at 50%
remove from the oven and blast chill
It is very important that the pan is straight
Ingredients
| Orange juice and purèe | g 250 |
| LILLY NEUTRO | g 50 |
| Pumpkin purée | g 50 |
Preparation
heat the puree, blend the neutral lilly, add the whole fruit pumpkin cesarin and pour into mini cylinder insert moulds.
before it is completely blast chilled, insert a disk of chestnut biscuit and chill.
Ingredients
| fresh milk | g 250 |
| GLUCOSIO | g 10 |
| SINFONIA CIOCCOLATO BIANCO | g 340 |
| liquid cream | g 200 |
| LILLY NEUTRO | g 45 |
| Pasta Frutta Oro lemon - Cesarin | g 15 |
Preparation
-Heat the milk with the glucose to approximately 60°C, add the NEUTRAL LILLY and mix with an immersion mixer.
-Add the chocolate and lemon gold fruit paste while continuing to mix.
-Add the cold cream slowly, continuing to mix.
-Cover with cling film and place in the refrigerator for at least 4 hours.
- Beat in a planetary mixer at medium speed with a whisk until you obtain the necessary consistency
Ingredients
| BURRO DI CACAO | |
| PRALIN DELICRISP CLASSIC | To Taste |
Preparation
close with a disk of classic delicrisp pralin, spray with orange cocoa butter at 29 degrees from a product frozen at -20 degrees and decorate with dobla decorations
dress a part of namelaka with white chocolate and lemon, insert the orange, pumpkin and chestnut insert, close with more namelaka and a disk of delicrisp classic pralin.
freeze, unmold and drizzle with orange cocoa butter.
decorate with: SPIDER WEB DOBLA
on a land of: COOKIE COCOA CRUMBLE IRCA
Pastry Chef
