WHITE CHOCOLATE & RASPBERRY ENTREMETS
MODERN ENTREMETS WITH WHITE CHOCOLATE AND RASPBERRY
Difficulty level
We noticed you're browsing from America. Click here to visit the IRCA Group website dedicated to your region.
MODERN ENTREMETS WITH WHITE CHOCOLATE AND RASPBERRY
Ingredients
| IRCA GENOISE | g 1000 |
| honey | g 100 |
| eggs - at room temperature | g 1200 |
Preparation
- Whip all the ingredients in a planetary mixer with the whisk attachment for 10 minutes at the highest speed.
- Evenly spread the whipped mixture into a 3mm layer onto parchment paper, then bake for about 5-6 minutes in a deck oven at 220-230°C (closed valve).
- Let cool down for a few minutes, then cover with plastic sheets to avoid drying and reserve in the fridge until you have to use it.
Ingredients
| PRALIN DELICRISP BLANC | To Taste |
Preparation
- Spread a 0.5-0.7cm layer of PRALIN DELICRISP BLANC onto parchment paper and store in the freezer.
- When hardened, use a 16cm diameter round cutter to cut into discs.
Ingredients
| FRUTTIDOR LAMPONE | g 200 |
| water - at 40-45°C | g 30 |
| LILLY NEUTRO | g 30 |
Preparation
- Dissolve LILLY NEUTRO in the water.
- Combine to FRUTTIDOR LAMPONE, then sowly pour into a 16cm diameter silicon mould (you can also close the bottom side of steel ring with cling film to create a round mould).
- Freeze until fully hardened.
Ingredients
| liquid cream 35% fat - to be slightly whipped | g 700 |
| water - melted at 45°C | g 100 |
| LILLY NEUTRO - liquid | g 100 |
| RENO CONCERTO BIANCO 25,50% - melted at 45°C | g 600 |
| liquid cream 35% fat - liquid | g 300 |
Preparation
- Slightly whip and stabilize the cream (700g) with water and LILLY NEUTRO.
- In a separate bown, add melted white chocolate to liquid cream (300g), and stir until you get a well-combined soft ganache.
- When the ganache is at about 38°C, gently combine the stabilized whipped cream to it.
- For best results, we recommend not to whip the cream too firm and to add it to the ganache in 2 times.
Ingredients
| MIRROR NEUTRAL - heated to 45°C | To Taste |
- Cut a 16cm diameter disc of biscuit and lay it at the bottom of a 18cm diameter steel ring.
- Make a 1cm layer of white chocolate mousse and cover with a disc of PRALIN DELICRISP BLANC.
- Make a 2cm layer of white chocolate mousse, then place a disc of raspberry jelly and make it stick.
- Fill up with the white chocolate mousse, smooth the surface out with a spatula and put in the freezer.
- When fully hardened, remove the cake from the steel ring and round the edge with your hand, then use a brush to paint a strip of FRUTTIDOR LAMPONE onto the surface and return to the freezer.
- Glaze the whole cake with MIRROR NEUTRO and top with some raspberries.
