RASPBERRY AND PISTACHIO BUCHE
Difficulty level
Ingredients
| CEREAL'EAT CAKE | g 750 |
| sunflower seed oil | g 150 |
| water | g 225 |
| unsalted butter 82% fat | g 115 |
| VIGOR BAKING | 7 |
| julienne carrots | g 115 |
| cinnamon powder | g 10 |
Preparation
Combine all the ingredients in a planetary mixer, with the exception of the carrots which will be blended into small pieces.
Mix the mixture using the paddle attachment for about 5 minutes at medium speed.
Then add the blended carrots.
Spread the mixture on a 60X40 pan lined with baking paper and bake at 170°C for about 15 minutes.
Leave to cool in a blast chiller.
Once cold, cup with a round steel ring slightly smaller than the base of the Silikomart mold (elegance 1080).
Ingredients
| PRALIN DELICRISP CLASSIC | To Taste |
Preparation
Spread the product, using a spatula, over the carrot cake rectangle.
break it all down.
Ingredients
| raspberries purée - RAVIFRUIT | g 250 |
| LILLY NEUTRO | g 50 |
Preparation
Heat the puree and mix with the neutral lilly, pour into the Pavoni mold (KE011) up to about halfway into the mould.
Ingredients
| liquid cream 35% fat | g 500 |
| water | g 110 |
| LILLY NEUTRO | g 100 |
| JOYPASTE PESTO DI PISTACCHIO | g 150 |
Preparation
Semi-whip the cream with water and neutral lilly, delicately incorporate the pistachio pesto joypaste.
Ingredients
| BURRO DI CACAO | g 200 |
| SINFONIA CIOCCOLATO BIANCO | g 200 |
| red colour - LIPOSOLUBLE | To Taste |
Preparation
Melt the cocoa butter and chocolate at 45°C, add the coloring and mix.
Deposit a layer of pistachio pesto mousse inside the Silikomart silicone mold (elegance 1080), insert the frozen insert made up of the Raspberry Gelato, then a further layer of pistachio pesto mousse, finally close with the cake at carrots.
Once frozen and unmolded, spray with the red Spraying Mass and decorate with Christmas letter vintage, Snow globe layered, Candy cane, Santa new, Gingerbread layered assortment.
